This Late Summer Corn Soup is a delicious, lovely soup that’s silky, seductive, and creamy. It’s sweet and oh so satisfying but healthy & gluten-free with a vegan option.
- 5 ears fresh yellow corn
- 3 tablespoons grass-fed butter, ghee or extra virgin olive oil
- 1 cup chopped shallots
- 4 cups chicken or vegetable broth
- 1/2 teaspoon Celtic sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh basil
- 1 teaspoon finely chopped fresh thyme
- Peel the corn.
- Set one ear of corn aside.
- One at a time, stand each of the remaining 4 corn cobs up in a large bowl and use a knife to cut the kernels off.
- Break the cobs in half. Set aside.
- Melt the butter or oil in a large pot over medium-low heat. Add the shallots and cook, stirring often, until soft and translucent, 8-10 minutes.
- Add the stock, corn kernels, broken cobs, whole ear of corn, salt and pepper to the pot. Bring to a boil. Reduce the heat to medium-low and cook uncovered for 10 minutes.
- Remove the whole ear of corn and set aside to cool. Cook the soup for 10 minutes more.
- Remove the broken cobs from the pot and discard.
- Blend the soup until smooth. The soup should have a creamy consistency. If it’s too thick, thin it with a little water or stock; if it’s too thin, cook over medium heat until thickened.
- Use a knife to cut the cooked kernels off of the cooled whole cob and separate.
- Add the herbs. Taste and adjust salt and pepper.
- Ladle the soup into bowls, top each bowl with a handful of kernels and garnish with tiny sprigs of fresh basil or thyme, if desired.
- Category: Healthy, Paleo, Gluten Free, Vegan Option