Velvet Corn Ribbon Soup

Ingredients

• corn kernels, fresh or frozen4 cups
• yellow onion, chopped1 medium
• garlic, minced3 cloves
• carrot, peeled into ribbons1 large
• zucchini, peeled into ribbons1 medium
• vegetable broth4 cups
• milk1 cup
• butter2 tablespoons
• olive oil1 tablespoon
• lemon zest1 teaspoon
• salt1 teaspoon
• white pepper1/4 teaspoon

Method

1. 1Heat the butter and olive oil in a soup pot over medium heat.
2. 2Cook the onion with a pinch of salt for 5 minutes until softened, then add the garlic for 30 seconds.
3. 3Add the corn and broth, bring to a simmer, and cook for 12 minutes.
4. 4Blend about two-thirds of the soup until smooth, leaving some corn texture in the pot.
5. 5Stir in the milk, carrot ribbons, and zucchini ribbons, then cook 3 to 4 minutes until just tender.
6. 6Season with salt, white pepper, and lemon zest before serving hot.

Tips

• Do not overcook the vegetable ribbons; they should stay lightly springy.
• For a richer soup, blend in a small potato with the corn.
• A final drizzle of olive oil on top makes the flavor taste fuller.

Nutrition