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Categories:
corn canola oil sweet onion green onions fresh ginger fresh basil mint russet potato vegetable broth salt fresh ground pepper
Viewed: 17 - Published at: 2 years agoIngredients
- 3 ears corn
- 2 teaspoons canola oil
- 1 large sweet onion, chopped
- 1 leek, white part,washed thoroughly &,chopped
- 4 green onions, chopped
- 1 tablespoon fresh ginger, peeled &,grated
- 2 tablespoons fresh basil, minced
- 1 tablespoon of fresh mint, minced
- 1 russet potato, peeled &,chopped
- 2 cups vegetable broth
- salt
- fresh ground pepper
Method
- Cook corn in pot of boiling water.
- (Bring water to boil, immerse corn, cover& turn off heat- leave corn in water about 10 minutes).
- Remove corn& let cool.
- Heat oil in large saucepan over med-high heat.
- Add onion, leek, green onions, ginger, basil& mint.
- Reduce heat& saute, stirring often for about 10 minutes.
- Cut corn from cob& stir the kernels into pot, along with potato.
- Add broth& bring to boil over med-high heat.
- Reduce heat to med-low& simmer, covered until the potato is soft enough to puree, (about 20- 30 minutes).
- Puree in food processor or using an immersion blender, return to pot& gently warm.
- Add salt& pepper to taste.
