Healthy Diet

Contemporary Corn Soup with Herbed Croutons

That is the third recipe on Oh My Veggies that begins with the phrases “contemporary corn.” I believed of some alternate names after I spotted that, however Contemporary Corn Soup with Herbed Croutons suits so significantly better. As a result of it’s contemporary! It’s not a heavy corn chowder. It’s a lightweight soup. Good for summer time. And it’s made with contemporary corn—each the kernels and the cobs. The candy broth constituted of simmering the cobs with thyme and water is the key to the contemporary taste of this soup.

Making Broth with Corn Cobs
And actually, contemporary is one of the best a part of summer time, isn’t it? I’m not a fan of the humidity or mosquitos or sunburn, however I really like contemporary fruit and veggies. It’s so thrilling to go to the farmers market and be greeted by colourful heirloom tomatoes and strawberries as an alternative of the ocean of inexperienced that dominates in spring. (Though I like greens too!) And I’ve been loving the truth that I can get (virtually) all of the contemporary herbs I want from the herb backyard we put in final month.

Fresh Herbs for CroutonsConcerning the Recipe

I used a mix of oregano, dill, lemon thyme, chives, rosemary, and sage within the herbed croutons for this soup, however you should utilize no matter contemporary herbs you might have entry to. And should you don’t have an herb backyard, nicely, don’t go to the grocery retailer and purchase six totally different packages of contemporary herbs! That will be ridiculously costly. Simply use thyme because you’ll be needing to purchase that for the broth anyway.

Herbed Croutons
Oftentimes after I’m making a soup recipe that requires croutons, I skip making them. However I implore you, don’t try this with this recipe! The soup is creamy and scrumptious with out them, however the croutons are the of completion that makes all of the distinction. Between the contemporary corn soup and the contemporary herbed croutons, this recipe is one of the best of summer time (in a soup bowl).


Contemporary Corn Soup with Herbed Croutons

Fresh Corn Soup with Herbed Croutons [angled]

Prep Time: 30 minutes
Cook dinner Time: 1 hour
Whole Time: 1 hour 30 minutes
Yield: four


Herbed Croutons

1/three cup olive oil
2 tbsp chopped contemporary herbs (any herbs will do)
salt and pepper, to style
5 cups cubed bread (I used sourdough)

Contemporary Corn Soup

6 ears of contemporary corn, husked and de-kerneled (don’t discard the cobs!)
2 sprigs contemporary thyme
6 cups water
1 tbsp olive oil
1 tbsp lemon juice
salt and pepper, to style


For Herbed Croutons:

Preheat oven to 350°F.
Whisk collectively olive oil, contemporary herbs, salt and pepper in a big bowl. Add cubed bread to bowl and toss to coat. Switch to rimmed baking sheet and bake for about 30 minutes or till baked by means of and golden brown. Put aside.

For Contemporary Corn Soup

Place corn cobs and thyme in a big pot or Dutch oven and canopy with water. Deliver to a boil, then cut back warmth to low. Simmer for 45 minutes.
Reserve three/four of corn kernels; puree the remaining in a blender or meals processor till utterly clean.
As soon as broth is completed, take away cobs and thyme sprigs and pour by means of a effective mesh strainer right into a heat-proof bowl. Put aside.
Return pot or Dutch oven to medium-high warmth. Add olive oil and swirl to coat. As soon as oil has heated, add reserved corn kernels. Saute 2–three minutes or till simply starting to brown, stirring often. Cut back warmth to medium. Add corn puree and cook dinner three minutes extra or till thickened, stirring continually. Add corn broth and simmer 10 minutes. Stir in lemon juice, salt, and pepper. Ladle into bowls and high with a small handful of herbed croutons.


For those who don’t use all of the croutons, retailer them in an hermetic container or zip-top bag and use them inside per week or freeze.


Serving Measurement: About 1 cup of soup

This recipe was initially revealed on 11 June 2012.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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