White Corn and Rosemary Soup
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
3/4 cup
- Serves:
- 6
ingredients
- 1 teaspoon olive oil
- 1 medium yellow onions (the recipe calls for a yellow onion but I used a red one and it just made the soup that much sweeter) or 1 medium red onion, thinly sliced (the recipe calls for a yellow onion but I used a red one and it just made the soup that much sweeter)
- 1 lb no salt added frozen white corn
- 3 cups fat free sodium free chicken broth
- 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon crushed dried rosemary
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper (I used 1/4 teaspoon)
- fresh rosemary (optional)
directions
- In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally.
- Stir in the corn; cook for 4 minutes, stirring occasionally.
- Stir in the broth and rosemary; bring to a boil over medium heat.
- Add the salt and white pepper.
- Reduce the heat; simmer for 40 minutes (no stirring needed).
- Working in batches, process the soup in a blender or food processor until almost smooth. (I just used my hand blender and put it right in the pot).
- Reheat. (Not needed if using a hand blender).
- To serve, garnish with rosemary sprigs.
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RECIPE SUBMITTED BY
I've lived in Seattle for the last 6 years, 4 of which I was a student at the University of Washington. I've worked at Amazon.com since practically the day I graduated and am in my 3rd position here. My job is fun and challenging however, I will admit that whenever I need a brain break my fingers always find there way to recipezaar.com. I love to cook (needless to say), run, read, hang out with my friends, and anything that involves being outside on a sunny day. I have a definite passion for nutrition. I think that having a working knowledge of how your body uses food (and which foods are best) is one of the most powerful things in life. I plan on being here for a long time and need a healthy body to do it!