This week I was sad to see our final CSA delivery of the summer, but I was pumped to see what was in it: fresh corn, acorn squash, rosemary, onions, and potatoes.
I hopped right on those defenseless ears of corn to make this beauty, Pureed Corn Soup, using my trusty Go Feed Yourself Mix + Match soup formula.
At the last minute, I decided to add a bit of crunch and texture by reserving some of the corn and roasting it for a topping. They taste like candy!
Check it out in my first ever photo how-to:
6 ears of fresh corn, shucked
1 tbsp olive oil
1 medium onion, chopped
1 tbsp organic butter
1 tbsp olive oil
freshly ground black pepper
2 cups chicken broth (or vegetable broth)
fresh lime wedge (optional)
- Preheat the oven to 400 degrees and carefully slice kernels off the corn. Keep kernels from the 6th ear of corn aside in a separate bowl.
- Saute 1 chopped medium onion in 1 tbsp olive oil and 1 tbsp melted butter over medium heat until onions become soft.
- Add kernels from 5 ears of corn, a few pinches of sea salt, and freshly ground black pepper. Pour in about 2 cups of chicken broth until corn and onions are covered. Bring to a boil.
- Lower to a simmer, cover the pot, and cook for 15-20 minutes.
- Meanwhile, toss the remaining kernels from the 6th ear of corn with 1 tbsp olive oil and a pinch of sea salt. Lay the corn you tossed on a baking sheet lined with parchment paper.
- Bake corn in preheated 400 degree oven for about 15 minutes, until golden. Let cool.
- Remove corn from soup pot with a slotted spoon and puree in a blender (careful! do not put top on blender, just use a dishtowel as the heat will make it explode!!). Pour pureed corn back into pot with any remaining broth.
- Serve topped with roasted corn kernels and a squeeze of fresh lime juice (optional). Enjoy!
- for added spice, stir in a few sprinkles of chili powder
- top with chopped fresh herbs like cilantro or chives
Did you enjoy the photo steps? Would you like to see more recipes like this? How are you enjoying the last of your summer favorites?
This recipe was inspired by the recipe Mix + Match Formulas in my digital healthy menu program, Go Feed Yourself.