Cream of Corn Soup

Name: Cream of Corn Soup
Total time: 35
Yield: 4
Ingredients: 3 tablespoons olive oil; 2 cups canned whole kernel corn, drained; 3 medium shallots, minced; 3.25 cups vegetable broth; 0.75 cup heavy cream; 1 pinch cayenne pepper, or to taste; sea salt to taste; 0.125 teaspoon chili oil, or to taste

Recipe by chefdavidgeisser from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

•

3 tablespoons olive oil
•

2 cups canned whole kernel corn, drained
•

3 medium shallots, minced
•

3.25 cups vegetable broth

•

0.75 cup heavy cream
•

1 pinch cayenne pepper, or to taste
•

sea salt to taste
•

0.125 teaspoon chili oil, or to taste

Instructions

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.
Remove 6 tablespoons of corn from the soup and set aside.
Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
Divide the soup among four bowls and drizzle with chili oil.