This soup could not be simpler. It’s basically August in a bowl: corn stock, tomatoes, basil, corn kernels, and a little bit of Parmesan on top (though you don’t even need it).
Total Time
1hr 45min
4.4
5 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
6
ears
Corn
•
1
Sweet Onion
, halved
•
1
Tbsp
Sea Salt
•
4
Heirloom Tomatoes
, chopped
•
1/2
cup
Fresh Basil Leaves
, torn
•
2
Tbsp
Butter
•
1/2
cup
Grated
Parmesan Cheese
(optional)
•
12
cups
Water
•
1
Tbsp
Olive Oil
Cooking Instructions
1.
Remove the kernels from the Corn (6 ears). Reserve in a mixing bowl.
2.
Add the corn cobs to a large saucepan along with the Sweet Onion (1) and Sea Salt (1 Tbsp). Cover with Water (12 cups) and bring to a boil. Turn the heat down to medium-low and gently simmer for 90 minutes. Discard the cobs and onion solids.
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