Prep time: 10 minutes
Cook time: 30 minutes
Total: 40 minutes
2 tablespoons olive oil extra virgin
1 medium onion chopped
1 1/2 teaspoon salt
1 small russet potato
6 cups stock chicken or vegetable
10 ears fresh corn, kernels removed (reserve cobs)
1/2 teaspoon chopped cilantro
Heat olive oil in a large saucepan. Saute onions on medium heat. Season with salt. Cook until onions are translucent.
Peel and dice the potato. Add potatoes, corn kernels, stock, and corn cobs. Cover and bring to a boil. Let simmer for 10 minutes. Reduce heat to medium-low heat with lid vented for 20 minutes.
Remove cobs and reserve 1 cup of mixture. Puree remaining mixture until smooth. Add reserved soup. Serve garnished with chopped cilantro.
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