Creamy corn soup
14 August 2011 § 12 Comments
Today I needed soup and hot soup at that. It has not stopped raining all day and I have a stinker of a cold. It feels like the advent of fall – either way there is something so comforting about soup.
Yesterday we went to the Montclair Farmers’ Market and stocked up with fresh corn.
So we got shucking and I made this quick corn soup for lunch. Corn is cheap and good at the moment, at 50 cents a husk it makes an economical meal. Creamy and sweet, it hit the spot.
Creamy corn soup recipe
- 1 onion – finely chopped
- 3-4 small to medium potatoes cut into small pieces
- 3 husks of corn – shucked
- 1-2 pieces of celery finely chopped
- 1 tbs butter
- A glug of olive oil
- A handful of fresh thyme (otherwise dried is fine)
- 3 cups vegetable (or chicken) stock
- Generous glug of heavy cream (optional)
Put the butter and olive oil in a large sauce pan on a medium heat. When butter is melted add the onion and fry until translucent. Add the celery and potatoes fry for a few more minutes. Then add the corn and fry for another two minutes. Pour on the stock, bring to the boil then reduce heat and simmer for about 15 minutes – until the potatoes are soft. In the meantime add the herbs, taste and season.
Even the fussiest eldest of The Ladies™ who claims to only like butternut squash soup drank all her soup.
Today feels too much like fall for my liking, whereas yesterday was beautiful – what a contrast. Here are some sunny pictures of the Montclair Farmers’ Market.
The summer is flying by so enjoy this colorful produce while it is still here.