Corn Soup with Rosemary Cream


Servings: 6


For the Soup
  • 2 tablespoons butter
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 quarts fresh corn kernels
  • 1 cup heavy cream
For the Rosemary Cream
  • 1/2 cup heavy cream
  • 1 sprig rosemary


For the Soup
  1. Melt the butter in a heavy pan.
  2. Add the onion & red pepper. Sauté until limp.
  3. Add the corn and enough water to just cover the ingredients.
  4. Simmer 10 minutes and cool.
  5. Puree in a blender, add the cream and salt and pepper to taste.
For the Rosemary Cream
  1. In a heavy sauce pan, heat the cream with the rosemary and simmer for 5 minutes.
  2. Cool and strain.
To Serve
  1. Reheat the soup, ladle into bowls and top with rosemary cream.

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