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Pureed Corn Soup Topped with Roasted Corn

kept byHeather
recipe byHeather Pierce

For added spice, stir in a few sprinkles of chili powder.
You can also top with chopped fresh herbs like cilantro or chives.


6 ears of fresh corn, shucked
1 tbsp olive oil
1 medium onion, chopped
1 tbsp organic butter
1 tbsp olive oil
sea salt
freshly ground black pepper
2 cups chicken broth (or vegetable broth)
fresh lime wedge (optional)

  1. Preheat the oven to 400 degrees and carefully slice kernels off the corn. Keep kernels from the 6th ear of corn aside in a separate bowl.
  2. Saute 1 chopped medium onion in 1 tbsp olive oil and 1 tbsp melted butter over medium heat until onions become soft.
  3. Add kernels from 5 ears of corn, a few pinches of sea salt, and freshly ground black pepper. Pour in about 2 cups of chicken broth until corn and onions are covered. Bring to a boil.
  4. Lower to a simmer, cover the pot, and cook for 15-20 minutes.
  5. Meanwhile, toss the remaining kernels from the 6th ear of corn with 1 tbsp olive oil and a pinch of sea salt. Lay the corn you tossed on a baking sheet lined with parchment paper.
  6. Bake corn in preheated 400 degree oven for about 15 minutes, until golden. Let cool.
  7. Remove corn from soup pot with a slotted spoon and puree in a blender (careful! do not put top on blender, just use a dishtowel as the heat will make it explode!!). Pour pureed corn back into pot with any remaining broth.
  8. Serve topped with roasted corn kernels and a squeeze of fresh lime juice (optional). Enjoy!



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