A savory summer soup featuring fresh sweet corn and a garnish of dill and hazelnuts.
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
¼ cup hazelnuts
¼ cup fresh dill
¼ teaspoon salt
- 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.
Keywords: sweet corn soup