This post is a way of present me thanking past me.
See, about two weeks ago I made this soup, put it in the freezer, and forgot about it until today. This week is band camp week and for those band nerds out there, you know what this means- long, hot days. While this time I am on the other side of the whole thing, it still means I’m away from home for 12 hours. I have to get crafty about foods because there is not one healthy option to eat out in the town where I work.Print
- 2 tablespoon butter
- 6 ears
- 4 large leeks
- 2 cloves garlic
- 1 tablespoon fresh thyme
- 4 cups vegetable broth
- 1/2 cup heavy cream
- salt and pepper to taste
- Remove kernels from ears of corn, set both corn kernels and cobs aside.
- Dice leeks into 1/8″ circles, poke out the inner circles,and soak in water for 5 minutes to remove to dirt and grit in the leeks. Drain and rinse.
- In a large pot, heat butter over medium heat and add leeks. Saute leeks until tender (5-6 minutes.) Add in garlic and continue to cook for another 1-2 minutes or until the garlic is fragrant.
- Stir in corn, thyme, and a pinch of salt and pepper. Stir and cook for 1-2 minutes. Pour in veggie broth and add in corn cobs, bring to a boil then reduce to a simmer. Let cook for 30 minutes- corn should be cooked.
- Remove pot from stove top and spoon out 1/4-1/2 cup of the leek/corn mixture with a slotted spoon and set aside. With an immersion blender (or a regular one) cream soup until most of the corn/leeks are broken down. Return to oven, add heavy cream, and bring back up to a warm temperature. Taste for seasoning and adjust accordingly.
- To serve, ladle into a bowl and sprinkle with corn/leek mixture.