Corn Soup

Name: Corn Soup
Ingredients: 4 ear of corn (kernels removed); 2 bell peppers (any color, diced); 1 onion (chopped); 2 garlic cloves (chopped); 3 tbsp extra virgin olive oil or unsalted butter; sea salt & fresh ground black pepper; 2 cups vegetable stock or water; 2-3 fresh basil leaves (thinly sliced)

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Corn Soup

Course Soups

Servings 4 people

Ingredients

4 ear of corn kernels removed
2 bell peppers any color, diced
1 onion chopped
2 garlic cloves chopped
3 tbsp extra virgin olive oil or unsalted butter
sea salt & fresh ground black pepper
2 cups vegetable stock or water
2-3 fresh basil leaves thinly sliced

Instructions

In a soup pot, gently heat 2 tbsp. extra virgin olive oil, butter, or combination
Add chopped onions, sprinkle with salt & sauté over medium-low heat until soft
Add chopped garlic & sauté for an additional minute until fragrant.
Set aside 1/2 cup diced bell peppers & 1 cup corn kernels
Add remaining peppers & corn to the pot, sprinkle with sea salt & pepper & 5-10 minutes
Add 2 cups stock, cover & simmer until vegetables are tender; approximately 25 minutes
While the soup is cooking, sauté the remaining bell peppers & corn kernels with a sprinkle of salt in 1 tablespoon extra virgin olive oil or butter, until soft
Use a stick blender & puree until smooth
Add the additional peppers & corn kernels
Taste for seasoning & add sea salt & pepper, if needed, garnish with sliced basil

Notes

Recipe created with love by Nancy Ferraris, Holistic Chef