White Corn and Rosemary Soup

Recipe by Ingen
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READY IN: 1hr
SERVES: 6
YIELD: 3/4 cup
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
    teaspoon salt
  • 18
    teaspoon white pepper (I used 1/4 teaspoon)
  • fresh rosemary (optional)
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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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