Creamy Corn Soup with Basil
Serves 6. This is a delicate soup from the NYT Cooking. I love this end of summer soup that is best served hot on those evenings that are just beginning to turn cool with a sprinkling of Margot's...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.margotsmorsels.com.
Cooking tools:
- Blender
- Fine-mesh strainer
- Dutch oven
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Ladle
Ingredients
- 3 tablespoons extra virgin olive oil, plus more for serving
- 4 cups white or yellow onions, chopped (~2 large)
- Kosher salt
- black pepper
- 6 large whole cloves of garlic, peeled
- 4 cups kernels scraped from approximately 8 ears of corn
- 6 cups of water, for vegetarians, or chicken stock
- Margot's Morsels Simply Sea Salt
- Handful of fresh basil to finish
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