Corn soup with thyme

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 223, total fat 9 G., saturated fats 1 G., proteins 3 G., carbohydrates 36 G., fiber 4 G., cholesterol 0 mg, sodium 571 mg, sugar 14 G.

Make the most of every ear of corn when making this soup. Once you cut the kernels, don't throw them away—you'll use them to make a flavorful broth. Before adding them to the soup, sauté the kernels in olive oil with onions to add a deeper, richer flavor. Puree the soup in a blender until smooth, sprinkle with thyme leaves, and enjoy this wonderful sweet and spicy flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 ears of corn, shelled
1 fresh sprig of thyme + 1 tsp leaves
2 tablespoons extra-virgin olive oil
1 sweet onion, chopped
2 cloves garlic, finely chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn, sweet onion, thyme

Cooking the dish according to the recipe:

Cut the corn kernels off the cobs and set aside. Run the dull side of a chef's knife across the cobs and squeeze out all the juices into a medium saucepan. Add the cobs to the saucepan along with a sprig of thyme and enough water to just cover the cobs. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Remove the cobs and thyme from the pot, then strain the corn broth into a bowl or large measuring cup. You should have 4 cups of liquid. Add more water if you have less. If you have more than 4 cups of liquid, return it to the pot and simmer until some of it has evaporated to the desired volume.

Heat olive oil in a saucepan over medium heat. Add the onion, garlic, thyme leaves, and a pinch of salt and black pepper. Cook, stirring occasionally, until the onion is soft, 3-5 minutes. Add the reserved corn kernels and cook until the corn is tender, 2-4 minutes. Stir in the corn broth and remove from heat.
Blend the soup in a blender in several batches until very smooth, about 3-4 minutes per batch. Return the soup to the pan and heat through for about 5 minutes. Season with salt and pepper to taste.

Categories:

recipe / Calorie content of prepared meals / Blender / Summer dishes / Soups / Creamy soups / Food Network - recipes