Corn Soup

By Stefano Faita

  • Prep: 45 min
  • Cooking: 30 min - 35 min
Yields 4 - 6 servings
corn soup

Ingredients

  • 1 medium onion diced
  • 1 fennel bulb diced
  • 1 carrot diced
  • 6 corn on the cob shucked or 5-6 cups (1.25-1.5 l) frozen corn
  • 1/2 cup (125 mL) diced ham
  • 3 sprigs thyme
  • 6 cups (1.5 L) Milk
  • Salt and pepper to taste
  • 1 tbsp (15 mL) fresh italian parsley finely chopped
  • Dash of olive oil

Preparation

Sauté onion in a skillet and cook for 3 or 4 minutes. Add the other vegetables and cook for 5 to 7 minutes. Add diced ham and thyme, then cook for another 2 to 3 minutes.

Lower heat, add milk and allow to simmer gently for around 20 minutes. Thicken soup with a few pulses from a hand blender. Season to taste. Garnish with finely chopped parsley and drizzle with olive oil just before serving.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 311 Calories
Protein: 16 g
Carbohydrate: 47 g
Fat: 9 g
Fibre: 5.4 g
Sodium: 361 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 30 % / 328 mg
Vitamin B12: 69 %
Vitamin D: 62 %
Riboflavin: 38 %
Folate: 36 %