Spicy Corn Soup

corn soup

I made this soup the other night and fell in love with it. It’s sweet, satisfying, and has a nice little kick. It’s also very easy to make, beautiful to look at, and quite impressive. I would assume you could substitute any vegetable you’d like for the corn in this recipe…..potato with rosemary……broccoli with basil.

 

Spicy Corn Soup

1 T. olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 1/2 pounds corn (fresh or frozen)
1 T. butter
1 – 3 jalapenos, seeded and chopped
3 cups vegetable stock (or corn stock)
2 tsp. ground cumin
1/4 tsp. ground cayenne
1 cup milk (or half and half)
1/4 cup fresh cilantro leaves
salt and pepper to taste

Heat oil over medium-high heat. add onions and saute until they start to turn golden brown. Add garlic, cumin, and cayenne and saute a few minutes more. Add corn, butter, jalapenos, and stock. bring to a simmer and then reduce heat to low. cook for 10 minutes. Add cilantro.
using an immersion blender, puree until very smooth. Strain soup through a colander and return to the pan. Add the milk and season with salt and pepper. Heat through and serve.

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