Serves To

10 ears sweet white or yellow corn y/i cups vegetable broth 2 tablespoons unsalted butter 2 medium-size yellow onions, chopped Sea salt

About 2'/>cups low-fat milk White or red pepper Cilantro leaves for garnish

1 Husk the corn and slice the kernels into a bowl with a sharp knife. You should have about 6 cups of corn kernels. Put the corn and broth in a medium-size soup pot and simmer, covered, for about 15 minutes. If you like, scoop out a cup of the corn kernels and save them to stir into the pureed soup.

2 Meanwhile, melt the butter in a nonstick skillet and cook the chopped onions with a dash of salt over medium heat until they are soft and golden brown, 25 to 30 minutes. Add the onions to the corn, along with the milk, and purée the soup in a blender, in batches, until it is as smooth as possible.

3 For a silky, creamlike soup, pass it through a sieve, rubbing the pulp with a wooden spoon until dry. Discard the pulp and return the soup to the pot. Add salt and pepper to taste and return reserved corn kernels to the pot.

4 Bring the soup back to a simmer and serve it hot, garnished with cilantro.

Butter Bean and Summer Vegetable Soup

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