Soups have certainly been a favorite of mine since I was little. I remember my mom and I making them in our kitchen in Portland. One of my favorites being - corn soup when the season arrived. Who doesn’t love corn season? It’s the best!
This recipe is something you can whip up quickly for yourself or family. It’s so easy! Hope all of you enjoy it.
2-3 Tbsp olive oil
1/2 yellow onion (chopped // 1/2 onion yields ~1 cup)
3 cloves of garlic (minced)
1 russet potato (peeled and chopped into ¼ pieces)
Sea salt and ground pepper to taste
4 ears of corn (kernels sliced off husk)
2 cups of low sodium chicken broth
1 cup of regular milk (or almond milk)
1 string of sage for garnish
2 slices of sourdough bread cut in half in squares
Instructions for Fresh Corn Soup:
In a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 4 minutes or until the onion is translucent.
Add the russet potato, season with a little salt and pepper, and cover to steam for 5 - 7 minutes.
Add most of the corn, reserving a 1/4 of a cup for garnish, and stir.
Add broth and milk, cover, and bring to a boil. Reduce heat to low. Cook until the potatoes are softened - should only take about 5 minutes.
Turn off the heat and let sit for about 15 - 20 minutes.
While the soup sits, put the cut sourdough slices on a baking sheet with olive oil. Place into the oven at 400 degrees for about 10 mins or until they are browned.
Add about 1/4 of the soup to the blender at a time until it’s all done. Blend until creamy and smooth.
To serve, top with remaining fresh corn, a sprig of sage, croutons and black pepper to taste.
Photos by Caitlin Flemming