Ingredients with Measurements:
- 4 cups fresh sweet corn kernels
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/4 cup unsalted butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
2. Add the sweet corn kernels to the pot and stir to combine. Cook for 5-7 minutes, stirring occasionally, until the corn is tender.
3. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10-15 minutes.
4. Remove the pot from the heat and let it cool for a few minutes. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
5. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until it is warmed through.
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 410
- Fat: 30g
- Carbohydrates: 33g
- Protein: 6g
- Sodium: 480mg
Substitutions for ingredients:
- You can use frozen sweet corn kernels instead of fresh.
- You can use half-and-half or milk instead of heavy cream.
- You can use salted butter instead of unsalted, but adjust the amount of salt you add accordingly.
Variations:
- Add diced potatoes to the soup for a heartier version.
- Add cooked bacon or ham for a smoky flavor.
- Add diced red bell pepper for color and flavor.
Tips and tricks:
- Be careful when blending hot liquids, as they can splatter and burn you. Let the soup cool for a few minutes before blending, and blend in small batches if using a regular blender.
- If you like your soup chunky, reserve some of the corn kernels before blending and stir them back in at the end.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve the soup with crusty bread or crackers.
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F (74°C) to kill any harmful bacteria.
Food history:
- Corn has been a staple food in many cultures for thousands of years. Native Americans cultivated corn as early as 7,000 years ago, and it has since become a popular ingredient in many cuisines around the world.
Flavor profiles:
- Creamy, sweet, savory
Serving suggestions:
- Serve the soup as a starter or main course.
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