Corn Soup with Harissa and Sour Cream

6 ears corn or 2 cups frozen corn
2 tbsp. olive oil
2 tbsp. unsalted butter or margarine
1.5 lbs potatoes, cut into 1/4-inch dice
1 leek chopped
1/4 onion, chopped
4 medium cloves garlic, chopped
salt and ground pepper
2 tbsp sour cream
1 qt. vegetable broth or water
sour cream, harissa to taste

If using ears of corn, cut the kernels from the cobs of corn.
Heat the olive oil and butter in a large skillet with a lid over medium-high heat. Add the potatoes, stir until they are well-coated, add salt, and saute until the potatoes for about 5 minutes. Cover the skillet with lid and cook for an additional of 5 minutes. Add the leeks, garlic and corn kernels. Cover with lid again and let it cook for another 3 minutes. Add sour cream and stir to combine. Add salt and pepper and adjust seasoning.
Add this mixture to about 1 quart of water or vegetable broth. Let simmer for about 5 minutes.
Once the soup has done simmering, remove from heat. Remove about half of the soup and puree the rest, then stir the reserves chunky portion back in – combining smooth/chunky in the end. Taste and adjust with more salt and pepper.
Serve with a spoonful each of sour cream and harissa paste.

source: adapted from My Tasty Handbook

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