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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Deborah Madison's recipe in Vegetarian Cooking for Everyone Ingredients:
3 ears corn, kernels cut from cob |
1 tbsp butter or corn oil |
1 onion, thinly sliced |
1/2 cup potato, grated (waxy potato such as yellow finn or red potato preferred) |
4 cups water or vegetable stock |
1/2 tsp salt |
Directions:
1. In a wide soup pot, melt the butter then add the onion and potato with 1 cup of the water. Cover & stew over medium heat until onion is soft, about 10 minutes.
2. Add corn kernels, 1/2 tsp salt and remaining water or vegetable stock. Bring to a boil, then lower the heat to simmer 10 minutes. Cool briefly then puree in blender (do not fill blender more than half way and use caution when blending hot liquids.
3. Return to pot and taste for salt. Soup can be thinned with a little milk or half and half or water. Herbs can be added when serving, such as basil or dill.
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