INGREDIENTS BURGERS – Sweet corn on the cob – EVOO – Scallions – Vegetable broth – Half and half – Cornstarch – Turmeric – Black pepper
The natural sweetness that comes from using fresh corn on the cob levels up this soup. This soup comes together quickly on your stovetop. The warmth that turmeric offers in this soup as you enjoy a bite is amazing as well as color and healthy benefits. You can enjoy this soup warm or chilled.
Remove the silk from the cob and wash off any grime. Then cut the corn off the cob onto a plate.
Use the knife to get all the cream out of the cob as well by scraping the knife down the cob after the kernels are removed. That creamy texture offers flavor to the soup.
Slice up the scallions.
Add the olive oil to the Dutch oven and stir in the green onions for a minute. Then add in the broth and the cobs from the corn.
Let the soup come to a boil and then let it simmer ten minutes. Remove the cobs when done.
Add in the corn kernels and corn cream, then let it come to a soft boil for about 5 minutes.
Add in the cornstarch slurry and the spices to the soup mixture.
Using an immersion blender, blend up the soup ingredients until it is smooth or until you reach the texture you want. Especially if you like a few whole corn kernels.
Remove from the heat. If you prefer a chilled soup, place it in the fridge until you're ready to serve. Or enjoy a warm bowl immediately!