I love summer for many reasons, but mostly because it brings a wide variety of fruits and vegetables that I enjoy like watermelon, peaches, and corn. So I decided to make a bright and cheery corn soup with a drizzle of chive oil.
Soup Ingredients:
In a second pot pour a little canola oil and heat over medium high heat. Put onions in the pot and sprinkle with salt to sweat. Once onions are translucent, add the corn kernels, herbs, chicken stock, and salt to taste and bring to a simmer. Once stock is simmering turn down heat to low and cover until kernels are tender.
Once the corn kernels are tender, puree using either an immersion blender or a standard food processor adding a little stock and cream.
Pour soup through a mesh strainer.
Ladle soup into a bowl and garnish with your choice of toppings such as chopped chives, chive oil (as seen in picture), or a dollop of creme fraiche. Enjoy!
Soup Ingredients:
- 4 Ears of Fresh Corn (Kernels Removed)
- 1 Onion Diced
- 2 Cloves of Garlic
- 2 Sprigs of Fresh Thyme
- 3 Bay Leaves
- 1 Cup of Heavy Cream
- 1 Cup Chicken Stock
In a second pot pour a little canola oil and heat over medium high heat. Put onions in the pot and sprinkle with salt to sweat. Once onions are translucent, add the corn kernels, herbs, chicken stock, and salt to taste and bring to a simmer. Once stock is simmering turn down heat to low and cover until kernels are tender.
Once the corn kernels are tender, puree using either an immersion blender or a standard food processor adding a little stock and cream.
Pour soup through a mesh strainer.
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