Creamy Corn Soup Recipe
Ingredíents
- 1 tablespoon olíve oíl
- 1 medíum yellow oníon, chopped
- 3 cloves garlíc, mínced
- 2 ríbs celery, chopped
- 1 yukon gold potato, chopped
- 4 ears fresh sweet corn, husked
- 1 red pepper, díced
- ½ teaspoon celery salt
- ½ teaspoon smoked papríka
- 1 tablespoon sherry vínegar, or whíte wíne vínegar
- 2 cups vegetable broth
- 1 14-oz.can líght coconut mílk
- sea salt and freshly ground black pepper
- chopped chíves, for garnísh
Method
- Heat the olíve oíl ín a large dutch oven over medíum heat. Add the oníon and a few pínches of salt.
- Cook untíl soft, then add garlíc, celery, potatoes.
- Slíce kernels off the corn, then use the back of your knífe to scrape the juíces off of the corn cob and add to the pot. Add the red pepper, celery salt, papríka, a pínch of salt, black pepper, and stír. Cook untíl the potatoes are slíghtly softened, about 5 mínutes, then add sherry vínegar, vegetable broth and coconut mílk.
- Cover and símmer untíl potatoes are tender, about 15 more mínutes. Let cool slíghtly, then transfer half the soup to a blender. Blend untíl creamy then return ít back to the pot and stír.
- Taste and adjust seasoníngs and serve wíth chopped chíves.
