SWEET CORN SOUP

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FOR THE SOUP...

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FOR THE GREMOLATA...

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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.

> CLICK FOR RECIPE!

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