This is the 3rd dish on Oh My Veggies that begins with the words “fresh corn.” I thought about a couple of alternate names after I recognized that, however Fresh Corn Soup with Herbed Croutons fits a lot better. Because it’s fresh! It’s not a heavy corn chowder. It’s a light soup. Perfect for summertime. And it’s made with fresh corn– both the kernels and the cobs. The sweet broth made from simmering the cobs with thyme and water is the trick to the fresh taste of this soup.
And actually, fresh is the very best part of summertime, isn’t it? I’m not a fan of the humidity or mosquitos or sunburn, however I like fresh vegetables and fruits. It’s so amazing to go to the farmers market and be welcomed by vibrant treasure tomatoes and strawberries rather of the sea of green that controls in spring. (Although I like greens too!) And I’ve been liking the reality that I can get (nearly) all the fresh herbs I require from the herb garden we put in last month.
About the Recipe
I utilized a mix of oregano, dill, lemon thyme, chives, rosemary, and sage in the herbed croutons for this soup, however you can utilize whatever fresh herbs you have access to. And if you do not have an herb garden, well, do not go to the supermarket and purchase 6 various plans of fresh herbs! That would be unbelievably pricey. Just utilize thyme because you’ll be requiring to purchase that for the broth anyhow.
Oftentimes when I’m making a soup dish that requires croutons, I avoid making them. But I urge you, do not do that with this dish! The soup is velvety and scrumptious without them, however the croutons are the completing touch that makes all the distinction. Between the fresh corn soup and the fresh herbed croutons, this dish is the very best of summertime (in a soup bowl).
FreshCorn Soup with Herbed Croutons
- PrepTime: 30 minutes
- CookTime: 1 hour
- TotalTime: 1 hour 30 minutes
- Yield: 4
- 1/3 cup olive oil
- 2 tablespoon sliced fresh herbs (any herbs will do)
- salt and pepper, to taste
- 5 cups cubed bread (I utilized sourdough)
- 6 ears of fresh corn, husked and de-kerneled (do not dispose of the cobs!)
- 2 sprigs fresh thyme
- 6 cups water
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt and pepper, to taste
- Preheat oven to 350 ° F.
- Whisk together olive oil, fresh herbs, salt and pepper in a big bowl. Add cubed bread to bowl and toss to coat. Transfer to rimmed baking sheet and bake for about 30 minutes or till baked through and golden brown. Set aside.
ForFresh Corn Soup
- Place corn cobs and thyme in a big pot or Dutch oven and cover with water. Bring to a boil, then lower heat to low. Simmer for 45 minutes.
- Reserve 3/4 of corn kernels; puree the rest in a mixer or food mill till entirely smooth.
- Once broth is completed, get rid of cobs and thyme sprigs and put through a great mesh strainer into a heat-proof bowl. Set aside.
- Return pot or Dutch oven to medium-high heat. Add olive oil and swirl to coat. Once oil has actually heated up, include reserved corn kernels. Saute 2– 3 minutes or till simply starting to brown, stirring sometimes. Reduce heat to medium. Add corn puree and cook 3 minutes more or till thickened, stirring continuously. Add corn broth and simmer 10 minutes. Stir in lemon juice, salt, and pepper. Ladle into bowls and leading with a little handful of herbed croutons.
If you do not utilize all the croutons, keep them in an airtight container or zip-top bag and utilize them within a week or freeze.
- ServingSize: About 1 cup of soup
This dish was initially released on 11 June 2012.