Cream of Corn Soup

Cream of Corn Soup by Deja Vu Cook

Guest Blogger: Kathleen of Deja Vu Cook

Bring a taste of summer to the winter table with this soup celebrating the great flavors of corn and tomato together.  Through the summer this combination is common to all areas of the country, so if you miss the combination I think this will satisfy those taste buds that are craving the magnificent pairing.

Cream of Corn Soup

Ingredients:
2 C. Whole Kernal Corn (canned or frozen)
1 C. Onion (chopped
1 C. Carrot (diced)
1 C. Celery (diced)
1/4 C. Olive Oil
4 C. Chicken or Vegetable Stock
1/2 C. Heavy Cream
Salt
Freshly Ground Pepper
Addl. Whole Kernal Corn (Optional for Garnish)
Roasted Juliette Tomatoes (Optional for Garnish)

Preparation:

1. Saute the onion, celery, carrot and corn in the oil until soft; add the stock and bring to a boil
2. Cook for 15 minutes; them remove from heat and blend with an immersion blender or blender
3. Strain through a colander (optional) and return to a boil, skim the surface
4. Add the cream and season to taste
5. Serve in warmed bowls and garnish with the corn and tomato garnish or pass garnish separately

Garnish
Ingredients and Preparation:

• 1/2 C. Whole Kernal Corn (canned or frozen)
• 1/2 C. Roasted Juliette Tomatoes

Mix together and warm; serve in a warmed serving bowl

(Serves 4)
Recipe adapted from www.finestchef.com


To read more recipes by Kathleen, be sure to check out her blog, "Deja Vu" Cook.

Do you have a soup that you would like to contribute to Seriously Soupy? Email me at seriouslysoupy@gmail.com for more details!

Fall Soup Ideas: Hearty Black Bean and Roasted Corn Soup

Hearty Black Bean and Roasted Corn Soup - Seriously Soupy

A classic soup recipe, black bean soup has always been one of my favorite comfort soups. I featured a black bean soup on the site on the early days of Soupy (or the earlier days), but I recently went to a Mexican-themed pot luck and thought that this type of soup would be perfect for the party. Plus, I really wanted to update the recipe and vary it a bit from how I originally made it as well as update the picture (major learning stages in those days). For this recipe, I added an U.C.P  - unidentified chili pepper that a farmer from my farmers market passed on to me, some sweet potatoes, cinnamon, cayenne pepper, and lime. I also roasted the corn, red peppers, and carrots to create a sweet/semi-spicy fall soup. I hope you enjoy this one - it was very easy and can be varied using whatever fall vegetables you like. It can also be topped with avocados, corn, red peppers, sour cream, or cheese. Enjoy!

Dry black beans after soaking