Sweet Corn Soup

So the other night Ryan and I went out to dinner at Seasons 52. On a seasonal basis, they have the most amazing corn soup. I have tried on countless attempt to duplicate said soup… but alas no dice. Well, until recently…

Sweet Corn Soup
1 1/2 small bags frozen corn
1 container Campbell’s White wine and herb chicken broth
3/4 cup sweet onion, diced
1 tablespoon olive oil
2 tablespoons corn syrup
2 tablespoons honey
1/8 teaspoon turmeric
1/8 teaspoon cayenne pepper
salt and pepper to taste

In a sauce pot over medium heat saute the onion in the olive oil. Cook the onion for 5-7 minutes or until the onions are transparent. Season with salt and add in corn. Add in turmeric and cayenne pepper. Add in the broth and cook for 15 minutes or until the corn is fully defrosted and softened. Add in the honey and corn syrup and let the soup cook for another 5 minutes. Puree all of the ingredients in a blender or with an immersion blender. This may take a little while. You are looking for the soup to be velvety and smooth. Reheat as necessary. Finish the soup with 1 tablespoon of butter.
Garnish with blue cheese crumbles and chopped basil.

Enjoy this with grilled cheese or fresh bread.

Always thinking of the next meal-
Katie

A Classy Simple Soup

I love potato leek soup. It’s filling and warms you right down to your toes. It’s a classic soup that sometimes gets overlooked when it’s time to decide what to make for dinner. My recipe is not only elegant, but easy to make.

Katie’s Potato Leek Soup:

2 large or 4 small leeks, sliced into 1/4 in pieces, dark green tops reserved
1 pound red bliss potatoes, washed, skins left on, cut into 1 inch pieces
2 tablespoons butter
5 cups leek broth (recipe below)
salt and pepper to taste
chives and bacon to garnish

Start by melting the butter in a pot. Then add the leeks and stir. Let the leeks cook until translucent. Keep an eye on them since they have a tendency to burn if not stirred every so often. When the leek are softened, add the leek broth to the pan, reserving about a 1/2 cup just in case you need to adjust the consistency at the end. Add in the potatoes and stir. Let the soup cook for 30-45 minutes or until the potatoes are cooked through. (You want the potatoes to slide right off a knife when they are pierced) Using a blender or an immersion blender, puree until the soup is thick and velvety. Season and garnish with chives and/or bacon. It is also great with fried onions or potato chip crumbled on top.

Leek Broth:

Dark green leaves reserved from the leeks, roughly chopped into 1 inch pieces
6 cups water

Put the leaves and the water in a pot and bring to a boil. Lower the heat to a simmer and let cook for 45 minutes. Strain the liquid out and set aside for the soup.

Chef’s Note: You can use other varieties of potatoes but the texture will vary, sometimes resulting in a mealy soup texture. If you use russett potatoes, be sure to peel them

I love how versatile this soup is. You can serve it hot, or serve it chilled as vichyssoise. Either way this soup is a simple way to get your veggies in, and because of the potatoes, the soup is luscious and creamy. For an even lighter version, use olive oil instead of butter. If you want to go the other direction and make something more decadent, use bacon fat instead of the butter.

Always thinking of the next meal

-Katie