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Categories:
butter olive oil onion carrots celery garlic thyme white wine vegetable stock heavy cream red potatoes
Viewed: 38 - Published at: 5 years agoIngredients
- 6 ears Corn, Shucked
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1 Onion, Diced
- 2 Carrots, Peeled And Diced
- 1 Celery Stalk, Diced
- 2 cloves Garlic, Minced
- 6 sprigs Fresh Thyme
- 1/4 cups Flour
- 1/2 cups White Wine
- 6 cups Vegetable Stock
- 2 cups Heavy Cream
- 3 Red Potatoes, Diced
Method
- Light a grill and grill the corn over medium heat until the kernels begin to crackle and turn brown, rotating the cobs regularly. Remove from the grill and set aside. When they are cool enough to handle, carefully cut the grilled corn kernels off the cob and set aside.
- Heat the butter and olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook until the vegetables are soft, about 8 to 10 minutes. Add the garlic and thyme and cook for a minute longer. Add the flour and stir to coat everything well, cooking for about a minute, until the flour begins to brown. Add the wine and simmer a minute longer. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil, and boil for about 7 minutes, until the potatoes begin to break down.
- Add corn kernels to the soup. Season with salt and pepper and simmer about 10 to 12 minutes longer.
- With an immersion blender, or working in batches with a food processor, blend about half of the soup until smoother but still chunky, or until the desired consistency is reached. Return it to the pot to heat through, then you are ready to serve.
- Ladle the soup into bowls and serve with your choice of toppings.
