Simple Corn Soup
By Mary McDougall
This is wonderful as a simple lunch soup or part of a more elaborate meal plan. This may be served plain or with steamed vegetables added to the soup before serving.
Serves: 2-4
Prep Time: 5 min
Cook Time: 10 min
Ingredients
16 Ounce Package
Frozen corn kernels, thawed
1 Cup
Vegetable broth
Directions
1
Place the corn in a saucepan with 1/3 cup water. Bring to a boil, reduce heat slightly, cover and cook about 5 minutes, until corn is tender. Remove from heat and let cool slightly. Pour into a food processor and process until smooth. Gradually add the broth while processing and continue until soup is quite smooth. Return to saucepan, heat through and serve.
Variations: Broccoli florets, sliced red pepper, mushrooms, asparagus and pea pods are good choices to add to the soup as a surprise vegetable. Each bowl only requires 3-4 vegetables. Prepare the vegetables you plan to use before you start cooking the corn. Then while the corn is cooking, steam the vegetables over boiling water for 5 minutes. Add the steamed vegetables to the pureed soup and stir together well.
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