Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups fresh or frozen corn kernels
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the corn, broth, cumin, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Stir in the lime juice and cilantro.
5. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 7g
- Carbohydrates: 32g
- Protein: 6g
- Fiber: 4g
- Sodium: 740mg
Substitutions for ingredients:
- Vegetable oil can be used instead of olive oil.
- Frozen corn can be used instead of fresh corn.
- Vegetable broth can be used instead of chicken broth.
- Ground coriander can be used instead of cumin.
- Regular paprika can be used instead of smoked paprika.
- Lemon juice can be used instead of lime juice.
- Parsley can be used instead of cilantro.
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra texture.
- Top the soup with crumbled feta cheese or diced avocado.
- Use coconut milk instead of broth for a creamier soup.
- Add diced jalapeño peppers for a spicy kick.
Tips and Tricks:
- If using a blender, be sure to blend the soup in batches and vent the lid to prevent hot soup from exploding out of the blender.
- If using an immersion blender, be sure to blend the soup until it is completely smooth.
- Adjust the seasoning to taste by adding more salt, pepper, or lime juice as needed.
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 medium heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the soup in individual bowls, garnished with a sprig of cilantro or a slice of lime.
Garnishes:
- Chopped cilantro
- Crumbled feta cheese
- Diced avocado
- Sliced jalapeño peppers
- Lime wedges
Pairings:
- Serve the soup with a crusty bread or a side salad.
Suggested Side Dishes:
- Mixed greens salad with a citrus vinaigrette
- Grilled corn on the cob
- Garlic bread
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food Safety Advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food History:
- Corn soup has been a staple in many cultures for centuries, including Native American and African cuisines.
Flavor Profiles:
- This soup is tangy and slightly sweet, with a smoky undertone from the paprika.
Serving Suggestions:
- Serve the soup as a light lunch or dinner, or as a starter for a larger meal.
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