Creamy Corn Soup With Basil
Published Sept. 1, 2021
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 3tablespoons extra-virgin olive oil, plus more for serving
- 2large white or yellow onions, chopped (about 4 cups)
- Kosher salt (Diamond Crystal) and black pepper
- 6large garlic cloves, peeled and left whole
- 4cups corn kernels (from about 8 ears)
- 2cups sliced squash blossoms (from about 18 blossoms, optional)
- Handful of fresh basil leaves, for serving
Nutritional analysis per serving (6 servings)
215 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 5 grams protein; 522 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven set over medium-high heat. When the oil starts to look wavy, add the onions and season well with salt and pepper.
- Step 2
Let onions cook, stirring, until they begin to soften, about 4 to 5 minutes, then turn heat to medium and continue cooking until onions are quite soft, about 15 minutes more.
- Step 3
Add the garlic and corn kernels, and stir to combine. Add 6 cups water and bring the mixture to a boil. Reduce heat to a gentle simmer. Taste the resulting broth and adjust salt to taste. (It should be well seasoned.) Cook for about another 10 to 15 minutes, until the kernels are tender. Stir in squash blossoms, if using, and turn off heat.
- Step 4
Working in batches, purée the soup in a blender. Pass the puréed soup through a fine-mesh strainer and into a large bowl, pushing down to press all the liquid out. Discard the fibrous debris left behind.
- Step 5
Check consistency and seasoning, and adjust as needed. (Add a bit more water if the soup seems too thick.) The soup can be made up to a few hours ahead up to this point, and tastes best the day it’s made. Reheat, if needed, before serving.
- Step 6
To serve, ladle into individual bowls. Drizzle about a teaspoon of olive oil over each serving. Quickly chop the basil, and sprinkle over to finish.
Private Notes
Comments
Be sure to scrape the cobs with the side of a knife to get all the "cream" out of them and save the cream to add at the end for extra fresh flavor. For even more corn taste, boil those scraped cobs in the 6 cups of water before you add to onion and corn.
For some texture and protein, I added hummingbird tongues after the puree step.
What on Earth are hummingbird tongues? I assume they must be some sort of vegetable, or something, the way "elephant ears" are a pastry. As of right now 81 readers found this addition "helpful." What does everyone know that I don't?
Delicious! Only change I made is to add a thinly sliced fresh gojugaru pepper (reddened on the vine) along with the garlic which added flavor and a tanginess. My version is a lot darker than the pictures because my onions caramelized a little. That actually added depth and richness to the flavor.
salt is salt for centuries or time begining so, in cooking does not have to have religious overtone or religious marketing or propaganda to it taste better - simple salt
Not at all sure if the commenter just intended to be funny, but according to AI there's a tropical tree called Vegetable Hummingbird with edible pods, leaves, and flowers, and plants like Epilobium californica, Dicliptera squarrosa and Penstemon are sometimes referred to as "hummingbird plants" due to their attractiveness to these birds.