Try Assaggi Osteria and Assaggi Mozzarella Bar's Yellow Corn Soup. There's nothing better than a hot bowl of soup this time of year.
Ingredients:
(Serves 4-6)
6 ears of yellow corn
1 large potato, peeled and chopped in small pieces
1 large yellow onion, diced
1 quart of vegetable broth or water
Extra Virgin Olive Oil
Salt to taste
1 large yellow onion, diced
1 quart of vegetable broth or water
Extra Virgin Olive Oil
Salt to taste
Preparation:
1.
Using a grater
over a very large bowl, grate off the corn kernels. Use the blunt side of a
knife blade to scrape remaining liquid and corny bits into the bowl after you
grate each cob. Set aside this raw corn kernel bits.
2.
In a large pot heat oil over medium heat. Add the
onion and 1/2 tsp. salt. Cook, stirring occasionally, until onion wilts, about
3 minutes.
3.
Meanwhile,
peel and chop the potato. Add potato and water or broth to the pot with the
onion. Bring to a boil. Cook until onion and potato are very soft, about 10
minutes. Add the corn. Cook until heated through, about 2 minutes.
4.
Puree with an
immersion blender or in a blender or food processor (do this in small batches
to avoid splashes and burns).
5.
Add salt to
taste. You will need to add a fair amount of salt if you used water as your
base liquid. Keep adding salt, about 1/4 tsp. at a time, and tasting until you
notice a delicious corn flavor.
6.
Serve with a
piece of rustic Italian bread.
Buon Appetito!
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