Wednesday, October 12, 2016

Sage Potato Corn Soup


A little break from the pumpkin everything is a good thing. Today I present a Fall soup that is a hearty and tasty break from the bombardment of pumpkin everything this time of year. 



Fresh corn cut off the cob is blended with potatoes, vegetable broth, cream and fresh sage. 

Every year the sage in my garden seems to last until the end of November. An herbal blessing I am always Thankful for when cooking my Thanksgiving dinner. 



Speaking of Thanksgiving, this is an another winner recipe for Thanksgiving dinner. I would recommend serving it up to your guests in small vessels (cups rather than soup bowls). The soup is so so thick and hearty, it's a meal within itself. 


Fresh corn is preferred for this recipe but you can also substitute the frozen fresh variety. 


Sage Scented Potato Corn Soup

Prep Time: 20 minutes
Cook Time: 40 minutes
Serves 4

Ingredients:

  • 2 lbs potatoes
  • 1 teaspoon salt
  • Pinch of white granulated sugar
  • 2 medium sized onions
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 cup  heavy cream
  • 4 cups vegetable broth
  • 2 ears of fresh corn
  • 1/3 cup chopped fresh sage leaves plus more for garnish
  • Salt and freshly ground pepper
  • 1/2 teaspoon nutmeg

Directions:
  • Use a fork to poke several holes in each potato.
  • Place the potatoes in a pot of cold water. 
  • Add the teaspoons of salt and the pinch of sugar.
  • Boil the potatoes until soft but not mushy. You want them a bit firm.
  • Remove the potatoes from the heat and drain. When the potatoes have cooled, peel and chop into little pieces. Set aside 2 tablespoons of the cooked chopped potatoes.
  • Chop the onions into small pieces.
  • Cut the corn kernels off of the cob. Set 2 tablespoons of kernels aside with the reserved potatoes. 
  • In a large pot, heat the butter and oil over medium-high heat.
  • Add the onion and cook, stirring occasionally until they become transparent.
  • Stir in the potato pieces to combine. Stir in the corn. Season with salt and freshly ground pepper.
  • Add the heavy cream and vegetable broth. Bring to a boil, lower the heat to simmer, and cook for 15 minutes.
  • Season the mixture again to taste with salt and freshly ground pepper. Stir in the nutmeg.
  • Use a stick blender to puree the mixture until smooth. Alternately, transfer the mixture to a food processor or blender, puree and then transfer the mixture back into the pot.
  • Stir the chopped sage into the soup and cook the mixture for another 5 minutes.
  • Divide the soup among 4 bowls. Garnish with the reserved potato pieces and corn kernels. Sprinkle fresh sage or sage leaves over the top and serve. 

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