Sweet Corn Soup with Thyme
This quick recipe celebrates summer’s best produce. Start the soup just before you make a salad; both will be finished at about the same time.
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Ingredients
- 1 Tbs. butter or coconut oil
- 1 small bunch green onions, chopped (white parts only)
- 1 small celery stalk, finely chopped
- 6 large ears corn, shucked
- 1 lb. summer squash, chopped
- 2 cups milk or almond milk
- 2 whole thyme sprigs plus 1 Tbs. finely chopped fresh thyme
Preparation
- Heat butter or oil in a large, heavy skillet over medium heat, and cook green onions and celery for 2 to 3 minutes, until just tender.
- Hold one corn cob over a bowl and, using a very sharp knife, cut kernels off; reserve cob. Repeat with remaining corn. Holding cobs over bowl, scrape each with the flat edge of a butter knife to extract the milk. Add all of the corn kernels and the corn milk in the bowl to the cooking pot. Add corn cobs to pot.
- Add squash, 1/2 cup water and thyme sprigs to the pot. Cover and simmer for 15 minutes. Remove and discard cobs and thyme sprigs.
- Transfer to a food processor and purée until soup is mostly smooth, but still has some texture. Add milk; season to taste with salt and pepper.
- To serve, divide soup among four individual bowls. Sprinkle tops with finely chopped fresh thyme, and serve hot.
Variations
• Skip the thyme and add 1/2 small chipotle pepper to the soup just before puréeing; garnish with avocado slices and a dollop of sour cream.
• Leave out the thyme and add 1 small avocado and 1/2 cup chopped cilantro before puréeing.
Nutrition Information
- Calories 300
- Carbohydrate Content 51 g
- Cholesterol Content 15 mg
- Fat Content 8 g
- Fiber Content 6 g
- Protein Content 13 g
- Saturated Fat Content 4 g
- Sodium Content 125 mg
- Sugar Content 22 g