Fresh corn is really best for this roasted corn soup made creamy with the use of potatoes. The flavor of the corn is accented by being roasted.
- Cook Time
- Prep Time
- 6 ServingsServings
- 8 medium ears of corn (for a great result use sweet corn)
- 2 tablespoons extra virgin olive oil
- 1 small white onion, chopped
- 1 clove of garlic, chopped
- 4 small to medium size yukon potatoes, peeled and quartered
- 1 tablespoon kosher salt
- 3 cups water
- 2 cups of a light flavored vegetable broth
- 3 tablespoon earth balance original flavor
Preheat the oven to 350 F, put the corn on a sheet pan and place it in the oven for 20 min, this will enhance the sweetness of the soup.
In a pot add the oil and place over medium heat, add the onion and the garlic and start sweating it for 3 minutes (not longer than 3 minutes, we don' t want to brown the onions). Add the potatoes and cook for 2 minutes.
Take the corn out of the oven, let it cool for a few minutes and holding the corn cob from the top gently cut of the kernel. Add the corn into the pot, then the water and vegetable broth, add the salt and bring it to a light boil. Simmer it for 20 minutes.
Using a blender, blend 2 cups at the time, adding the earth balance a little at a time until you achieve to a smooth silky consistency.
Pass the soup though a sieve using a small ladle to help the sieving.
Serve nice and hot with a savory parmigiano crostini on the side (if making dairy), and enjoy this delicious warming recipe .
* use Long Island Sweet Corn if you happen to live in New York