2 quarts fresh corn stock, or vegetable broth, or water
1 lbs tomatoes, seeded and chopped
1/3 cup fresh basil leaves, tightly rolled and sliced into thin strips
salt and freshly ground pepper
Method
On a large cutting surface or in a large bowl, hold an ear of corn by the thicker end and run a sharp knife carefully down the length of the ear, close to the cob, to slice off the kernels of corn. Repeat with the remaining ears.
Preheat a large soup pot over medium high heat. Sauté the garlic in the oil for 30seconds, then add the onion. Stir and cover, sweating them for about 5 minutes.
Add the carrot and celery and stir, cover and cook for another 2 minutes.
Add the fennel, stir, cover and cook another 23 minutes; then add the potatoes, stir, cover and cook for an additional 3 minutes.
Finally add the corn, stir, cover and cook for 5 minutes.
Add the stock, stir, cover and bring to a boil. Lower the heat to medium and allow the
soup to simmer, covered (with lid tilted so a small amount of heat can escape), for 30 minutes, or until potatoes are easily pierced with a fork.
Turn off the heat, ladle 1 1/2 cups of soup into a separate large bowl and allow to cool
until only slightly warm.
Turn off the heat, ladle 1 1/2 cups of soup into a separate large bowl and allow to cool until only slightly warm.
Puree the bowl of soup with an immersion blender, then add back to the remaining soup in the pot.
Place the pot over medium heat, add the chopped tomatoes and basil, and simmer for and additional 10 minutes, until the soup is hot.
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