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Golden Summer Corn Soup

Mix It Up with Jenny

August 18, 2009
Family Features

As much as we love biting into the crisp sweetness of fresh corn on the cob, there are other delicious ways to enjoy this summer specialty. One way is with a light and refreshing Golden Summer Corn Soup that can be served hot or cold.

Golden Summer Corn Soup

(Makes 4 to 5 servings)

Article Photos

1 package (16 ounces) fresh corn with husks removed (4 medium ears)

2 cans (12 fluid ounces each) Nestl Carnation Evaporated Lowfat 2% Milk

or Evaporated Fat Free Milk

Fact Box

Nutrition Information per serving: 300 calories; 70 calories from fat; 8g total fat; 3.5g saturated fat; 30mg cholesterol; 280mg sodium; 47g carbohydrate; 2g fiber; 25g sugars; 16g protein; 50% vitamin A; 10% vitamin C; 50% calcium

For more refreshing summer recipes, visit www.VeryBestBaking.com.

Jenny Harper is Senior Culinary Specialist for the Nestl Test Kitchens and VeryBestBaking.com.

1 tablespoon extra-virgin olive oil

1 small yellow onion, chopped

1 carrot, peeled and sliced

1 celery stalk, sliced

2 large cloves garlic, chopped

Kosher salt and ground black pepper

1 cup water

2 large sprigs fresh thyme

Light sour cream or crme frache (optional)

Chopped fresh chives for garnish (optional)

CUT kernels from cobs; reserve kernels and cobs. Place evaporated milk and corncobs in large saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover. Cook for 8 minutes.

MEANWHILE, heat oil in large skillet over medium-high heat. Add onion; cook, stirring frequently, for 3 to 4 minutes or until translucent. Stir in carrot, celery, garlic and reserved corn kernels. Season with salt and ground black pepper. Cook, stirring frequently, for 5 minutes or until vegetables are tender.

ADD vegetable mixture, water and thyme in saucepan; cover. Cook over medium heat, stirring occasionally, for 20 minutes. Discard corncobs and thyme. Cool mixture for about 10 minutes.

POUR soup into blender until it is half full; cover. Blend until smooth. Pour through a medium sieve into clean saucepan (discard contents of sieve). Repeat process with remaining soup. Reheat soup until heated through. Serve topped with swirl of sour cream and chives.

 
 

 

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