I don’t have much to write about this soup other than it’s one of my favorite simple recipes. It’s hard for me to go complicated with summer produce. Between the fresh taste of everything and the heat outside, everything stays minimal.

In terms of the soup, if you can make sweet corn broth, I’d highly recommend it. It just gives an extra punch of corn to the soup which I find so delightful. I’ve even gone so far as to remove the kernels and make the broth the day before making this soup. Or, you can gather cobs and freeze them over the season.

To make the sweet corn broth, I usually use 1 cup of water for each cob I use. Add in onions, salt, and a few herbs- it’s a broth party.

Also, in terms of topping, I love the hazelnut/dill route but it’s completely optional. Top this soup with hot sauce, add some toasted bread, or just swirl in a bit of basil. With a soup this simple, there’s so many flare options.

Print Pin Rate

Sweet Corn Soup with Hazelnut-Dill Garnish

2 large servings or 4 small servings

A savory summer soup featuring fresh sweet corn and a garnish of dill and hazelnuts.

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

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

1. 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. 
2. 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.
3. 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. 
4. Divide the soup into 2 large bowls or 4 smaller bowls and sprinkle with the hazelnut-dill mix.

Prep Time: 10 minutes minutes

Cook Time :25 minutes minutes