Corn Soup
2 Tbsp. butter
1 cup diced onion
1 tsp. fresh thyme leaves
5 cups fresh corn kernels (from 4-6 ears corn)
2 – 3 cups water
salt and pepper to taste
Optional: add other vegetables you need to use up — fresh snow peas were delicious, zucchini would be fine also!
Melt the butter and add the onion, thyme, salt and pepper. Cook over medium heat until the onions are translucent, about 5 minutes.
Stir in the corn and water. Bring to a boil and simmer for 5 minutes.
Process soup in a blender until it is your desired consistency. Thin with water if desired. Reheat before serving.
Tomato Garnish
1 1/2 cups fresh tomatoes, cut in 1/4-inch dice
2 Tbsp. chopped fresh basil
1 Tbsp. olive oil
Toss all ingredients together and season with salt and pepper if desired.
Serve soup with tomato mixture on top.
This recipe is adapted from one in Martha Stewart’s Living Magazine from the summer of 2009.