This is a light, yet flavourful soup, excellent for those late summer days when corn and tomatoes are at their peak. It makes a very tasty starter or can be used as a filling main course when accompanied by a salad, or cheese and crusty bread.
 
 

Shaker Summer Corn, Tomato & Celery Soup
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Ingredients
  1. 3 tbsp olive oil
  2. 2 c chopped onion
  3. 2 c chopped celery
  4. 1 tbsp finely chopped garlic
  5. 6 c diced plum tomatoes (4-4 ½ lb, stems, seeds and membranes removed)
  6. 4 c chicken stock
  7. 3 c fresh corn kernels, cut from the cob (5-6 ears of corn)
  8. 1/2 tsp kosher salt
  9. 1/8 tsp cayenne pepper
  10. 2 tbsp chopped fresh basil for garnish
Instructions
  1. In a large pot over medium heat, warm the olive oil and saute the onion and celeryuntil transparent and tender (about 8 minutes). Remove 2/3 c of mixture and set aside.
  2. Add garlic to the pot and stir 1 minute. Add the diced tomatoes and stock and bring mixture to a simmer. Cook until vegetables are tender (15-20 minutes). Let cool slightly.
  3. Using an immersion blender, puree the soup (or do it in batches using a food processer, blender or food mill).
  4. Return the reserved celery onion mixture and the corn. Season with salt and cayenne pepper. Bring to a simmer, then reduce heat and cook until corn is tender and flavours have melded (about 5 minutes). (The soup can be prepared up to this point one day in advance. Cool, cover and refrigerate; reheat over medium heat).
  5. Taste and adjust seasonings if necessary. Ladle soup into 6 bowls and garnish with chopped basil. Serve immediately.
Notes
  1. The original recipe called for the addition of 1/2 c of heavy cream. We find the soup to be light and full of flavour without the cream, but by all means add it if you're feeling like a bit of indulgence.
Adapted from Sunday Soup by Betty Rosbottom
Entertablement http://entertablement.com/

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