Description
This Corn Soup with Gremolata is a delightful and flavorful dish that celebrates the sweetness of fresh corn with a vibrant herb garnish. Creamy and comforting, this soup is perfect for any occasion.
Ingredients
Scale
Soup:
- 3 tbsp butter
- 1 medium vidalia onion (diced to ½”)
- 2 cloves garlic (minced)
- 6 ears fresh corn (kernels sliced off and cobs reserved)
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 sprig fresh thyme
- 5–6 c. water
Gremolata:
- 4 tbsp extra virgin olive oil for garnish
- 2 tbsp chopped fresh basil
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh chives
- 2 cloves garlic (minced)
Instructions
- Prepare the corn. Slice off one end of the cob so that you can hold it upright. Using a sharp knife, run the blade down the side of the cob to release the kernels. Set aside a small amount of fresh corn for garnish (about half a cup).
- Heat a dutch oven or other 6-quart pot over medium heat. Add butter and heat until it foams. Add onions, stir to coat in the fat, then cover. Sweat the onions over medium heat, stirring frequently, until they are soft and translucent, 13-15 minutes.
- Add the garlic and saute, stirring continuously, until fragrant, about 1 minute.
- Add the corn kernels, thyme sprig, salt, pepper, and enough water to barely cover the vegetables (we used 5 cups). Place the cobs on top. It’s okay if the cobs aren’t completely submerged (they float).
- Increase the heat to high and bring the liquid to a boil. Then, reduce to medium low and simmer for 20 minutes, until the corn is soft and the thyme is wilted.
- Prepare the gremolata. Finely chop the herbs and mince the garlic. Place the herbs and basil in a small bowl and stir until well combined.
- Remove the soup from heat and fish out the corn cobs and thyme sprig. Puree in the pot using an immersion blender, or transfer to a blender and blend on high. Taste for seasoning and add additional salt and pepper as needed.
- Ladle the finished soup into bowls and garnish with a tablespoon of extra virgin olive oil and 1 tbsp of gremolata. Serve immediately.
Notes
- For a richer soup, you can add a splash of heavy cream or coconut cream before serving.
- This soup can be easily made vegetarian by using vegetable broth instead of water.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg
Keywords: Corn Soup, Gremolata, Fresh Corn, Vegetarian Soup
