Roasted Corn Soup
This easy roasted corn soup is delicious and easy to throw together. Serve this roasted corn soup with a salad and crusty bread for an easy supper the whole family will love.
Ingredients
- 14 ears white corn
- 2 quarts cold water
- 8 sprigs fresh thyme
- 1 bay leaf
- 1 whole clove
- 1 cup butter
- 1 white onion, finely diced
- 1 cup, heavy whipping cream
- Pepper to taste
- Salt to taste
Directions
- Shuck corn and cut kernels from cob; set kernels aside.
- Place cobs in a small saucepan with cold water to cover; add thyme, bay leaf, and clove and bring to a boil; reduce heat and simmer 1 hour.
- Melt butter in a large saucepan and add corn kernels and onion; cook over medium-high heat until a slight caramel color develops, about 40 minutes; stir every 4 to 5 minutes to avoid scorching.
- Add cream and cook 2 minutes, scraping up any tasty bits stuck to bottom of pan; remove 1 cup caramelized corn and set aside; strain corn stock into remaining creamed corn and bring to a boil.
- Using a hand mixer or blender, blend soup until very smooth, at least 4 minutes, then pass through a fine mesh strainer back into pan; bring to a boil with reserved corn kernels; season to taste with salt and pepper.
Source: Fabulous Food
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Rhonda in MO
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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