Creamy Corn Soup With Manchego Cheese |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Creamy delicious soup that showcases my favorite vegetable. fresh summer corn. This soup was made as a hot & cold summer soup duo for a spanish dinner party (on left side in photo, next to gazpacho). Read more . Ingredients:
3 tablespoons unsalted butter |
1 medium onion, finely chopped |
2 garlic cloves, minced |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 jalapeno pepper, minced |
2 medium tomatoes, seeded and diced |
2 medium yukon gold potatoes, diced |
1 red bell pepper, peeled, cored, seeded and diced |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
4 cups homemade vegetable stock |
5 ears of fresh corn, husked and kernels removed |
1 cup half and half |
1/2 cup grated manchego cheese, plus additional shaved for garnish |
Directions:
1. Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and sauté another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 15 minutes. Add the corn and heat through another 10 minutes.
2. In a blender, puree half of the soup with the half and half and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve. Garnish with extra cheese, if desired.
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