Spinach and Corn Soup - Seriously Soupy
Who knew that spinach and corn worked so well together? Certainly not me. But after reading about this creamy green soup by April Paffrath of Wicked Tasty Harvest, I was inspired to try my own green-like concoction. Having spinach at home made that "green" part easy, I then decided to use corn, a medley of fresh herbs, some cream, butter and some spices. The butter/cream bit can be omitted, but there isn't such a large quantity of it to stress about, and really it made taste oh, so good! Let me know how you like it.
4-6 cups of water
four ears of corn
1 bunch of fresh spinach-you can use more if you desire
1 bunch of fresh herbs- I used basil, red basil, sage and lemon thyme
1/2 cup of heavy cream
2 tablespoons of butter
Approximately 1 teaspoon of cayenne pepper
pinch of salt
pinch of celery salt
pinch of black pepper
Pour the water into the pot and let boil. While the water is starting to boil, shuck the corn. Add the corn to the water, along with the herbs. Cover the pot and when the corn is finished cooking (approximately 20 minutes), remove it from the pot. Place the corn under the cold water and cut it from its base, but be careful -- it will be hot. Place the corn back into the pot, along with the spinach, cream, butter cayenne pepper, sea salt and pepper and cover. This will only take a few minutes to cook, let cool and place the soup the soup into a blender (you can also use a hand blender) until the consistency is fused together. Pour into a bowl and enjoy!
Seriously Soupy Serena