Description
This pureed corn soup, made with fresh corn and chicken stock, is topped with a vibrant salad of cherry tomatoes, sugar snap peas, and fresh herbs for a satisfying summer meal.
Ingredients
Units
Scale
- 4 Ears corn, I used white corn
- 3 cups (740 grams) chicken stock
- 1 Tablespoon (14 grams) unsalted butter
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup sugar snap peas, trimmed and sliced
- 1 Jalapeno pepper, minced
- 2 Scallions, minced
- Fresh herbs (such as basil and cilantro), chopped
Instructions
- Cut the kernels off the corn cobs and set aside.
- In a large pot, melt the butter over medium heat. Add the corn kernels and cook for about 5 minutes.
- Add the chicken stock to the pot and bring to a boil. Reduce heat and simmer for 20 minutes.
- Puree the soup using an immersion blender until smooth. Season with salt and pepper to taste.
- In a bowl, combine cherry tomatoes, sugar snap peas, jalapeno, scallions, and fresh herbs.
- Serve the soup hot, topped with the tomato and sugar snap pea salad.
Notes
For a vegetarian version, substitute chicken stock with vegetable stock. This soup can be stored in the refrigerator for up to 3 days. Reheat gently over low heat. The salad can be prepared ahead and stored separately, then added just before serving. Adjust the amount of jalapeno to control the heat level.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10
- Sodium: 600
- Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 8
- Cholesterol: 15