by Gabi Moskowitz
Prep Time 0:10
Cook Time 0:20
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.
- Ingredients
- 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
Total Cost of Ingredients $5.50
Directions
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.
Serves 2.
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What They're Saying
Kate Jones, on May 9, 08:19 AM, wrote:
Gorgeous soup Gabi! I currently live in Ireland and its hard to get all of the ingredients in most American recipes, but was able to get everything for this. Soup is tasty, filling and healthy. My boyfriend hates soup for dinner, but he loves this one! Saw your blog on one of Jeremy’s fb postings, and have been checking it out since. Keep up the good work!!!