As the chef and owner of Valleybrink Road, Barrett Prendergast knows how to menu plan! When she’s menu planning at home for her husband and her 8 month year old Costa, she knows how to pick dishes that will work for the entire family. Enter Sweet Corn Soup. This nutritious dish is a hit with everyone and is SUPER easy to make. The recipe calls for 4 tablespoons unsalted butter, 1 diced white onion, 5 ears sweet corn, 1 quart water, sea salt, chopped herbs, crème fraiche, and olive oil.

Corn-Soup

Begin by removing the kernels from the ears of corn, set aside. In a sauce pan melt the butter over medium heat and add the diced onions. Allow the onions to cook until soft and translucent, for approximately 15 minutes. Next, add the corn and stir to combine; cook for 3 minutes and then cover with the water and bring to a boil. Once boiling, reduce the heat and simmer for 5 minutes.

barrett-prendergast-sweet-corn-soup

Allow the soup to cool and then puree in a blender. When blending, be sure there is an air vent so that the steam can escape. Pour the pureed soup into a mesh strainer to remove any skins. Season with salt and serve in bowls. Garnish with a dollop of crème fraiche, chopped herbs, and olive oil!

sweet-corn-onion-soup

Sweet Corn Soup
  • Prep time:30min
  • Yield: 2-4
ingredients
  • 4 Tablespoons Butter
  • 1 Diced White Onion
  • 5 Ears Corn
  • 1 Quart Water
  • Sea Salt
  • Creme Fraiche
  • Olive Oil
  • Chopped Herbs
instructions
  1. Remove the kernels from the ears of corn and set aside.
  2. In a sauce pan melt the butter over medium heat and add the diced onions. Allow the onions to cook until soft and translucent, for approximately 15 minutes.
  3. Next, add the corn and stir to combine; cook for 3 minutes and then cover with the water and bring to a boil. Once boiling, reduce the heat and simmer for 5 minutes.
  4. Allow the soup to cool and then puree in a blender. When blending, be sure there is an air vent so that the steam can escape.
  5. Pour the pureed soup into a mesh strainer to remove any skins. Season with salt and serve in bowls. Garnish with a dollop of crème fraiche, chopped herbs, and olive oil!