Fresh Corn Soup

 

Ingredients:

4 ears fresh corn, about 2 cups

1 small potato, diced

1 small carrots, diced

2 stem celery, cut into cubes

1 medium sized onion, chopped finely

1 teaspoon grated ginger

2 tablespoon butter

2 tablespoon olive oil

1 1/2 liter of chicken stock 

1/2 teaspoon cumin

salt and pepper to taste

green onions, chopped , to garnish

grated cheese, to garnish, optional

Directions:

1. Using a sharp knife, cut off the kernels from the cob from top to bottom while rotating. Set aside.

2. In a medium pot, heat butter and olive oil. Add chopped onion and ginger. Add corn kernels, potatoes and carrots.Add chicken stock.  Let it simmer for 10 minutes then add celery. Cover and continue cooking on a medium high heat for another 10 minutes or until all the vegetables are soft. Season with cumin, salt and pepper.

3. Once cooked, set aside half a cup of the mixture, and blend the rest till desired consistency is achieved.

4. Add the remaining mixture to the soup before serving. Garnish with green onion and cheese, if desired.