Rustic Corn Soup
Servings: 6 servings
Ingredients
- 3 Cups Corn
- 1 pound golden potatoes sliced in equal size parts (about 1 inch)
- 1 Small Onion Finely diced
- 1 Stalk Celery Finely diced
- 2 Tbs Butter
- 2 Tbs Olive oil
- 1/4 Tsp Salt
- 2 Cloves Garlic Chopped
- 4 Cups Chicken stock
- 1/4 Cup Vermouth
- 1/2 Tsp Oregano
- 1/2 Tsp Basil
- 1/4 Tsp Red pepper flakes
- Salt and Pepper to taste
Instructions
- Wash and cut the potatoes.
- In a Dutch oven over medium-low heat, add olive oil and butter, heat until the pan is hot.
- Add onion, celery, and salt. Stir and cook partially covered for 8 minutes. Stirring occasionally.
- Remove lid add garlic and cook for about 6 minutes, stir occasionally. Until the vegetables are soft.
- Add remaining ingredients. Simmer until potatoes are tender. About 30 minutes.
- Use an immersion blender to blend some of the potatoes to thicken the soup.
- Garnish and serve.
