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Close-up photograph of sweet corn soup with a dill garnish in a dark pink bowl.
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Sweet Corn Soup with Hazelnut-Dill Garnish

A savory summer soup featuring fresh sweet corn and a garnish of dill and hazelnuts.
Course Soup
Keyword sweet corn soup
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 large servings or 4 small servings
Author Erin Alderson

Ingredients

Soup

  • 2 tablespoons ghee
  • 1 medium onion minced
  • 3 to 4 ears sweet corn enough to get 3 cups of kernels
  • 2 to 3 cups sweet corn broth vegetable broth
  • ½ teaspoon or so of salt
  • ¼ to ½ cup heavy cream

Garnish

  • ¼ cup hazelnuts
  • ¼ cup fresh dill
  • ¼ teaspoon salt

Instructions

  • Heat a pot over medium heat. Add the ghee and melt then add in onions. Cook until the onions are fragrant and softening, about 6 to 8 minutes. Stir in the sweet corn and cook for another few minutes. Add in 2 cups of the broth and salt. Bring to a boil, reduce to a simmer, and cook for 10 to 15 minutes, until the sweet corn is tender. 
  • Carefully transfer to a blender and puree until smooth. Add more broth if desired- you want the soup to be smooth and not a thick stew. Return the soup to the pot, add ¼ cup of cream, and heat over low until warm. Taste and add more salt or cream if desired.
  • While the soup is cooking, toast the hazelnuts in a dry skillet. Transfer to a cutting board and add the dill. Mince together with a pinch of salt. 
  • Divide the soup into 2 large bowls or 4 smaller bowls and sprinkle with the hazelnut-dill mix.