Wednesday, March 17, 2010

Sweet Corn Spring Soup

With spring on the way, it's best to start weaning your appetite from hearty, rich stews and casseroles to lighter and healthier soups. This recipe from Ellie Krieger is loaded with spring bounty and nutrients such as antioxidants, vitamins, and minerals. Spring doesn't get any better than this sweet corn soup.

Sweet Corn Spring Soup

4 cups fresh corn kernels
2 cups non-fat milk
1 tablespoon olive oil
2 cups diced onion
1 cup red bell pepper
1 medium zucchini, diced
2 cups low-sodium chicken broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup fresh basil leaves, sliced thinly

1. Process milk and half the corn in a food processor or blender until smooth. Set aside.
2. In a soup pot, heat oil and sauté onions, bell pepper, and zucchini until tender.
3. Add the broth and remaining corn. Bring to a boil.
4. Stir in the tomatoes and corn puree. Heat until warmed through.
5. Season with salt and pepper. Serve hot garnished with basil ribbons.

Author: Kristine Gonzaga


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