Name: Cream of Corn Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Olive oil - 3 tablespoons; Canned whole kernel corn, drained - 2 cups; Shallots, minced - 3 medium; Vegetable broth - 3 ¼ cups; Heavy cream - ¾ cup; Cayenne pepper, or to taste - 1 pinch; Sea salt to taste - 1 pinch; Chili oil, or to taste - ⅛ teaspoon

Ingredients for - Cream of Corn Soup

1. Olive oil 3 tablespoons

2. Canned whole kernel corn, drained 2 cups

3. Shallots, minced 3 medium

4. Vegetable broth 3 ¼ cups

5. Heavy cream ¾ cup

6. Cayenne pepper, or to taste 1 pinch

7. Sea salt to taste 1 pinch

8. Chili oil, or to taste ⅛ teaspoon

How to cook deliciously - Cream of Corn Soup

1 . Stage

Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.

2 . Stage

Remove 6 tablespoons of corn from the soup and set aside.

3 . Stage

Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.

4 . Stage

Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.

5 . Stage

Divide the soup among four bowls and drizzle with chili oil.