"Toasted" Corn Soup
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Yields: 4
Instructions
Heat large skillet over medium-high heat. Add ears of corn and saute, turn frequently until lightly browned. Remove ears from pan and let cool. In a 4-quart pan combine broth, carrot, onion and garlic. Bring to a boil; cover and reduce heat. Simmer about 10 minutes. Cut corn-kernels off cobs. Add to broth and cook for about 10 minutes. Ladle into bowls or mugs. Top with shredded basil and cracked black pepper.
Ingredients
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medium ears of corn Notes: 4
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reduced-sodium fat-free chicken broth Notes: 4 cups
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large carrot Notes: 1, peeled,shredded
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medium onion Notes: 1, chopped
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garlic Notes: 2 cloves, minced
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shredded fresh basil Notes: to garnish
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freshly-cracked black pepper