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Corn with Basil Soup
FromĀ
Recipes from the Night Kitchen: A Practical Guide to Spectacular Soups, Stews, and Chilies
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Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Course
Soup
Cuisine
American
Servings
6
Ingredients
1
tbsp
olive oil or canola oil
1
onion, coarsely chopped
1
garlic clove, pressed or chopped
6
large ears of corn, kernels scraped off
5
cups
chicken or vegetable stock
2-3
tsp
dried basil, or 3 tbsp fresh basil, chopped
pinch
sugar
fresh basil leaves (for garnish)
chopped red pepper (for garnish)
Instructions
Heat oil over a low flame in a 3-quart pot. Add onion and garlic and cook, covered, until golden, 10 to 15 minutes.
Raise heat to medium, add corn, stock, basil, sugar and cook, partially covered, for 25 minutes.
Transfer half the solids to a food processor or a blender, or use an immersion blender, and puree. Return puree to soup, stir and seve immediately.
Garnish each portion with fresh chopped basil leaves and red pepper.
Notes
Variation: Subsitute fresh cilantro for the basil and add 1 chopped red pepper when you add the corn.
Freezes well.
Keyword
postpartum soups