Creamy Corn With Cumin Soup
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
48
Spice
41
Sweetness
58
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Olive Oil1 large
Onion (cut into large dice)1 tbsp
Butter1 pinch
Sugar3 large
Garlic Cloves (thickly sliced)2 tsps
Ground Cumin1 tsp
Cayenne Pepper1 cup
Cilantro Leaves (fresh)1.5 cups
Half-And-Half1
SaltDirections:
1
Heat oil over medium-high heat in a large, deep saute pan until shimmering
2
Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes
3
Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer
4
Add cumin and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer
5
Add broth; bring to a simmer over medium-high heat
6
Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes
7
Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute
8
(If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid
9
Drape the blender canister with a kitchen towel
10
To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup
11
) Strain through a colander (the corn kernels don't puree)
12
Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish
13
Taste, and add salt and pepper if needed
14
Heat through, ladle into bowls, garnish and serve