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Creamy Corn Soup
Time: 20 mins
Ingredients
- 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)
Directions
- 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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