Try This Light Yet Hearty Corn Soup!

  • 2 tbsp extra virgin olive oil
  • ½ cup yellow onion, diced
  • 4 ears of corn, shucked
  • 1 garlic clove, minced
  • 2 cups chicken stock
  • ½ cup water
  • Salt and pepper, to taste
  • Chives, finely chopped for garnish

 

  1. Sauté onion and garlic on medium heat until translucent. Add shucked corn and sauté for 3 minutes.
  2. Add chicken stock, and water and add the corn cobs to the pot of soup.
  3. Simmer on medium heat for 15 minutes.
  4. Remove half of the soup and puree in a blender. Add the puree soup back to the pan, and season with salt and pepper.

 

Garnish with a drizzle of olive oil, and chives.