Summer Corn Soup

Name: Summer Corn Soup
Ingredients: 5 -6 ears fresh large sweet corn, shucked, silks removed; kosher salt; 3 tablespoons olive oil; 12-34 cup diced onion; 2 garlic cloves, roughly chopped; 12 cup diced celery; 1 medium red potatoes, peeled and cut into 1-inch cubes (6 oz.); 3 -4 sprigs fresh marjoram, leaves stripped and chopped (1 Tbsp. loosely packed leaves or 1/2 tsp. dried); fresh ground black pepper; 1 pinch cayenne; 14 cup sour cream, for garnish; 12 cup finely diced fresh tomato, for garnish; 14 cup thinly sliced fresh basil, for garnish

13 ingredients

1 steps

Ingredients

5 -6 ears fresh large sweet corn, shucked, silks removed
kosher salt
3 tablespoons olive oil
12-34 cup diced onion
2 garlic cloves, roughly chopped
12 cup diced celery
1 medium red potatoes, peeled and cut into 1-inch cubes (6 oz.)
3 -4 sprigs fresh marjoram, leaves stripped and chopped (1 Tbsp. loosely packed leaves or 1/2 tsp. dried)
fresh ground black pepper
1 pinch cayenne
14 cup sour cream, for garnish
12 cup finely diced fresh tomato, for garnish
14 cup thinly sliced fresh basil, for garnish

Directions

1

["Cut the raw kernels off the ears of corn.", "Don't try to cut too close to the base of the kernels.", "You'll need 3-1/2 to 4 cups of kernels for the soup.", "Set aside.", "After the kernels have been cut off, stand one cob on end in a pie plate or other shallow dish and using the back edge of the knife to scrape the cobs and extract as much \"milk\"" and solids as you can.""