Corn Soup with Tomato Garnish
Recipe: #1281
October 24, 2011
Categories: Side Dishes, Tomato, Corn, Onions, Southern, Vegetarian, Vegetarian Dinner, more
"Do not bother with this recipe unless it is summer and you can make it with fresh sweet corn and heirloom tomatoes for this dish. If you can not find heirlooms, this garnish would also be delicious with any ripe tomato from your garden. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."
Ingredients
Nutritional
- Serving Size: 1 (411.9 g)
- Calories 281
- Total Fat - 15.6 g
- Saturated Fat - 5.3 g
- Cholesterol - 27.8 mg
- Sodium - 361.3 mg
- Total Carbohydrate - 27.6 g
- Dietary Fiber - 2.4 g
- Sugars - 7.9 g
- Protein - 9 g
- Calcium - 47.5 mg
- Iron - 1.6 mg
- Vitamin C - 21.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make corn stock, in a saucepan, combine corncobs and chicken stock and bring to a boil over medium heat.
Step 2
Decrease heat to low and simmer until the stock has taken on a light corn flavor, about 10 minutes.
Step 3
Remove corncobs, strain stock into a bowl and set aside.
Step 4
Prepare soup, in same saucepan, heat oil over med heat, cook onion until soft and translucent, about 5 minutes.
Step 5
Add garlic, cook until fragrant, 30-45 seconds.
Step 6
Add corn kernels, potato and cornmeal.
Step 7
Add enough corncob-infused stock to cover.
Step 8
Add bouquet garni and bring to a boil over med-high heat.
Step 9
Decrease heat to low and simmer until chopped potato is tender, about 20 minutes.
Step 10
Meanwhile, prepare garnish, combine tomatoes and any juices, olive oil, and herbs.
Step 11
Season with salt & pepper and set aside.
Step 12
To finish soup, in saucepan using an immersion blender, puree the soup.
Step 13
Leave coarse and chunky for rustic, or smooth for more elegant.
Step 14
Stir in cream and reheat.
Step 15
Taste and adjust for seasoning with salt & pepper.
Step 16
To serve, ladle into bowls and top with the tomato garnish and serve immediately.
Tips
No special items needed.