White Corn and Spring Onion Soup
- Prep Time 0:10
- Cook Time 0:20
- Estimated Cost $5.50
- 3 Comments
This weekend I had the pleasure of catching up with my good friend Doug at an adorable French bistro, Cafe Claude. To start, I ordered a white corn-spring onion puree soup that absolutely blew me away. The best thing about it was that I could so cleanly taste all of the flavors: fresh corn, onion and cream. Though Cafe Claude was decidedly not BrokeAss, my version of this soup is super-cheap and easy to make. Best of all, it tastes like summer in a bowl.
- 1 tbsp. olive oil Pantry
- 1 1/2 cups frozen (or fresh) white corn kernels $1.50 for a 10 oz. bag
- 3 spring onions, sliced, ends removed $1
- 1 can vegetable broth $1
- 1 medium Russet potato, peeled and diced $0.50
- 1 cup 2% milk $1.50 for a pint
- salt and pepper to taste Pantry
- 1/2 small baguette, sliced $1
- 1 clove garlic, cut in half Pantry
Recipe Serves 2
- Heat olive oil in a soup pot over medium-high heat. Add spring onions and saute for 2-3 minutes or until slightly soft. Add corn, potatoes, and vegetable broth. Cover and cook for 10-12 minutes or until potatoes are soft.
- Use an immersion blender to puree directly in the pot or transfer to a food processor or blender. Puree until smooth and retutrn to the pot.
- Whisk in the milk and cook over medium-high heat for 5-6 minutes, stirring frequently. Season well with salt and pepper.
- While the soup cooks, toast the baguette slices, either in the toaster or in a 450 degree (F) oven. Lightly rub the toasted slices with the garlic. Serve the soup with garlic croutons as a garnish.