Simple Corn and Sea Salt Soup
Simple Corn and Sea Salt Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, finely diced
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels, if frozen, do not thaw
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Melt the unsalted butter in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Stir in the corn kernels. Cook for 3-5 minutes, allowing them to warm through and release some of their natural sweetness.
⏱️ 5 min
- 5
Pour in the vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 6
Carefully transfer about two-thirds of the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to blend two-thirds of the soup.
⏱️ 3 min
- 7
Return the blended soup to the pot (if using a regular blender). Stir in the heavy cream, sea salt, and black pepper. Heat gently until warmed through, but do not boil.
⏱️ 2 min
- 8
Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with fresh chopped chives before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Simple Corn and Sea Salt Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, finely diced
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels, if frozen, do not thaw
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Melt the unsalted butter in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Stir in the corn kernels. Cook for 3-5 minutes, allowing them to warm through and release some of their natural sweetness.
⏱️ 5 min - 5
Pour in the vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 6
Carefully transfer about two-thirds of the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to blend two-thirds of the soup.
⏱️ 3 min - 7
Return the blended soup to the pot (if using a regular blender). Stir in the heavy cream, sea salt, and black pepper. Heat gently until warmed through, but do not boil.
⏱️ 2 min - 8
Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with fresh chopped chives before serving.
⏱️ 2 min