A Delicious Classic, Early Autumn in a Bowl
Serves 4
Ingredients:
- ¼ Cup Vegetable Oil
- 1 Onion, peeled and diced
- 4 Cloves of Garlic, peeled and chopped
- 4 Cobs of Corn, shucked
- 4 Cups of Vegetable Stock, or Water
- 2 Cups of Potato, cut into 1-inch pieces
- Salt and Pepper to taste
- ½ Cup Heavy Cream or Milk, optional
- 1 Bunch of Cilantro, roughly chopped
Directions:
- In a large pot or dutch oven, warm the oil over medium heat. Add the onion and garlic, and sauté for 5 minutes, until starting to brown.
- Cut the kernels off the cobs of corn and add them to the pot.
- Add the stock and potatoes, along with pinches of salt and pepper. Bring to a boil, then reduce heat to medium low and simmer for 15 minutes, or until the potatoes are cooked through.
- At this point you can puree the soup if you desire, using either a blender or an immersion blender. Add the milk or heavy cream, if using and stir together. Taste and add more salt and pepper to your taste.
- Ladle the soup into bowls, then sprinkle over the cilantro. Enjoy!