Makes 8 servings.
This soup has a silky, creamy consistency without the addition of cream, a beautiful pale yellow color and a touch of sweetness. The ingredients for the soup are readily available all year round. The inspiration came from Mexican cuisine, which is rich in corn, lime, and cilantro. I am featuring a revised version of this soup, one of my favorites, because the advent of Vitamix makes this soup so easy to make.
INGREDIENTS:
2 tablespoons extra-virgin olive oil
2 medium onions, coarsely chopped
2 garlic cloves, coarsely chopped
5 cups chicken broth, approximately
2 pounds frozen corn, thawed
3 tablespoons lime juice, approx
Kosher salt
Freshly ground white or black pepper
Cilantro petals for garnish
PREPARATION:
In a medium saucepan heat the olive oil, add onions and garlic and sauté for a minute.
Add 5 cups of broth and the corn. Bring to a boil over high heat. Lower the heat and cook, covered, for 20 minutes.
Puree the soup, in batches, in a Vitamix until very smooth.
Season to taste with lime juice, salt and pepper and adjust consistency with the reserved broth.
Garnish with cilantro petals.
NOTE:
This soup freezes very well. When reheating whisk it as it boils to bring back the creamy consistency
