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Creamy Corn Soup with Salsa

Becky Luigart-Stayner

Serves 4 - Ready in 25 minutes!

SOUP Cut the kernels off 4 large ears of corn. Purée half with 2 cups chicken stock in a food processor (or blender), pour into a soup pot, then repeat with the rest of the corn and another 2 cups stock. Add salt and pepper, then simmer for about 10 minutes, until slightly thickened. Pour into bowls and top with salsa. SALSA Combine 2 chopped tomatoes, 1/2 onion, and an optional 1/4 to 1/2 jalapeño in a food processor with the juice of 1/2 lime, 2 Tbsp chopped cilantro, and salt and pepper to taste. Pulse 6 to 10 times, then pour into a bowl and stir in 1 small diced avocado.

Get the kids in on the action They can peel the corn husks and press the buttons on the food processor.

 

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