Give this silky pureed soup a touch of elegance by topping it with corn kernels and fresh fennel fronds.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4-6 |
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped sweet onion
- 1 cup chopped peeled potato
- 3 to 4 sprigs fresh thyme
- 1 bay leaf
- 1 medium clove of garlic, minced
- Kosher salt and freshly ground black pepper
- 2 1/2 cups chicken broth
- 2 cups frozen corn kernels, plus more, thawed, for serving
- 1 cup chopped fennel, plus fronds, for serving
- 1/4 to 1/2 cup heavy cream, as desired
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and 1 cup water and bring to a simmer.
- Add the corn and fennel and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Remove and discard the thyme and bay leaf and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the heavy cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
- Serve hot sprinkled with corn kernels and fennel fronds.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 226 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 23 mg |
| Sodium | 548 mg |
Reviews
This is an excellent soup to highlight fresh produce from the farmers market. Definitely use fresh corn if you can! My family loves this delicious, light soup in the summer — even the ones who don’t think they like fennel. I garnish it with some sautéed, diced pancetta at the end to balance the sweetness of the corn. Definitely a hit.
I added gochuchang for a little kick and used heavily dry smoked bacon
and light coconut milk instead of cream
This one is a keeper!
and light coconut milk instead of cream
This one is a keeper!
Very unique taste. I used an immersion blender. I added some cayenne to give it a bit of a kick. Will have it again.
Very tasty! Used my Vitamix to blend it. Subbed fresh sweet corn cut off the cob.
Delicious!!