Corn Soup

Corn soup is a comforting dish that can be prepared in many variations. Here I provide a basic version, with an Italian twist on how to serve it.

Ingredients

• 2 cups of corn kernels (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 2 tablespoons of extra virgin olive oil
• 1 sprig of fresh thyme (or ½ teaspoon of dried thyme)
• 4 cups of chicken or vegetable broth
• ½ cup of fresh cream or milk to achieve a creamy consistency
• Salt and black pepper to taste

Preparation

1. In a large pot, heat the extra virgin olive oil over medium heat and sauté the onion and garlic until they become translucent.
2. Add the corn kernels and thyme, and cook for about 5 minutes, stirring occasionally.
3. Pour in the broth and bring to a boil. Reduce the heat and allow to simmer for 15 minutes.
4. Remove the sprig of thyme and use an immersion blender to partially purée the soup, leaving some kernels whole for texture.
5. Stir in the cream or milk, adjust with salt and pepper, and cook for another 5 minutes or until the desired consistency is reached.
6. Serve hot with a sprinkling of grated Parmesan cheese and a drizzle of extra virgin olive oil for an Italian touch.

Curiosity

Corn is a versatile ingredient and a fundamental staple in the cuisine of many countries. In this soup, corn not only gives sweetness and flavor, but also a particularly pleasant texture, making it ideal for a light dinner or as a starter in a more structured meal.