Creamy Corn Soup

poniedziałek, 10 lutego 2014

Creamy Corn Soup

Time: 20 mins


  • 3 tablespoons butter
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 1 tablespoon flour
  • 1 (10 ounce) package frozen whole kernel corn
  • 1 cup whipping cream
  • 2 cups half-and-half
  • 2 tablespoons fresh parsley, chopped
  • kosher salt, to taste
  • freshly cracked black pepper, to taste
  • 1 sprig fresh parsley (to garnish)


  • 1 On medium-high heat, add butter to a large saucepan and saute onion, celery and flour until onion is translucent. Add the corn and saute for an additional 4 minutes.
  • 2 At this point, the mixture can be covered and refrigerated and finished at a later date.
  • 3 When ready to serve, add the cream and half and half, and return to the stovetop over a medium-high heat, stirring constantly. Add the parsley, and salt and pepper according to taste.
  • 4 Transfer the soup mixture to a blender or food processor and puree until smooth.
  • 5 Strain the soup mixture to remove all the corn husks, return to the saucepan and heat gently on the stovetop stirring constantly until heated through.
  • 6 Serve with a garnish of fresh parsley.

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