Corn Soup
1 medium onion, diced
1 fennel bulb, diced
1 carrot, diced
6 corn on the cob, shucked or 5-6 cups (1.25-1.5 l) frozen corn
1/2 cup (125 mL) diced ham
3 sprigs thyme
6 cups (1.5 L) Milk
Salt and pepper, to taste
1 tbsp (15 mL) fresh italian parsley, finely chopped
Dash of olive oil
Yields: 4 to 6 servings
See full recipe: https://www.dairygoodness.ca/recipes/corn-soup?source=calendar Corn Soup true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
-
- Tweet
- Course Soups & Creams
- Prep. Time 45 mins
- Cooking Time 30 - 35 mins
- Yields 4 to 6 servings
By Stefano Faita
- Course Soups & Creams
- Prep. Time 45 mins
- Cooking Time 30 - 35 mins
- Yields 4 to 6 servings
Did you know that milk products contain protein, which helps with the formation of tissues such as muscle?
They also contain other nutrients such as riboflavin and zinc, which are factors in the conversion of food into energy.
Ingredients
Preparation
Sauté onion in a skillet and cook for 3 or 4 minutes. Add the other vegetables and cook for 5 to 7 minutes. Add diced ham and thyme, then cook for another 2 to 3 minutes.
Lower heat, add milk and allow to simmer gently for around 20 minutes. Thicken soup with a few pulses from a hand blender. Season to taste.
Garnish with finely chopped parsley and drizzle with olive oil just before serving.
Did you know that milk products contain protein, which helps with the formation of tissues such as muscle?
They also contain other nutrients such as riboflavin and zinc, which are factors in the conversion of food into energy.
Did you know that milk products contain protein, which helps with the formation of tissues such as muscle?
They also contain other nutrients such as riboflavin and zinc, which are factors in the conversion of food into energy.
