Sweet Corn Sage Soup

Sweet Corn Sage Soup is a is broth based and comes with lots of flavor from fresh corn, garlic, bell pepper and fresh sage, thickened using potato.

Course Soup

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 335

Author Janette

Ingredients

8 medium corn on the cob to yield 4 cups (590 grams) of corn (or frozen corn)
4 cups 1 liter vegetable stock or broth
1 tablespoon olive oil
1 tablespoon butter unsalted
1 cups (120 grams) onion, finely chopped
1 cup (140 grams) or 1 medium bell pepper, diced small
2 cloves garlic grated
2 cups (293 grams) yukon gold potato, peeled and diced small
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons fresh sage finely chopped

Instructions

Cut the corn from the cobs, set aside. * see note
Add the cobs to a large saucepan and cover with the vegetable stock or broth and 1 cup of water. Bring to a simmer and cook for 15 minutes uncovered. Turn off the heat and strain the stock/broth, discard the cobs. You should yield 4 cups of liquid. If you don’t, just add more stock/broth or water.
To large soup pan add the olive oil and butter, heat over medium heat. Add the onion and pepper and cook until they start to soften. Stir in the garlic, cook for 1 minute. Add the potatoes, corn kernels (fresh or frozen), salt, pepper and chopped sage. Add the vegetable stock or broth and bring to a simmer.
Simmer uncovered for about 20 minutes until the potatoes are very soft and start to break down (this will help thicken the soup and make it creamy). If you have an immersion blender, use it to whizz around a couple of times (not too much) to break up some of the potato but not too much to blend all the corn.

Video

Notes

* My easy method is to hold the cob upright with it's flat end on the board. Cut off the kernels starting in the middle and work down and around the cob. Then flip the cob and do the same thing. This way, the kernels wont go flying all over when you try and cut from the top of the cob.

Nutrition