SWEET CORN SOUP
with herb gremolata
⭐️ 3 tbsp butter (or olive oil) ⭐️ 1 medium vidalia onion, diced to ½” ⭐️ 2 cloves garlic, minced ⭐️ 6 ears fresh corn ⭐️ 1 tsp kosher salt ⭐️ ½ tsp cracked black pepper ⭐️ 1 sprig fresh thyme ⭐️ 5-6 c. water ⭐️ 4 tbsp extra virgin olive oil
FOR THE SOUP...
⭐️ 2 tbsp chopped fresh basil ⭐️ 1 tbsp chopped fresh oregano ⭐️ 1 tbsp chopped fresh chives ⭐️ 2 cloves garlic, minced
FOR THE GREMOLATA...
GREMOLATA! Think of it like a flavor booster! It's simply fresh herbs mixed with minced garlic. Feel free to substitute with simple chopped basil.
Sweat the onions until soft. Add garlic and cook until fragrant (about 1 minute).
Add the fresh corn to the pot and season with salt and pepper. Cover with water, then top with fresh thyme.
Place the cobs on top of the soup. Simmer 20 minutes.
Remove the cobs and thyme stems.
Puree in the pot using an immersion blender, or transfer to a blender to puree.
Combine minced basil, oregano and chives with minced garlic; mix until well combined.
Garnish the soup with extra virgin olive oil, gremolata, and fresh corn. Serve immediately.