Corn Soup
Preparation time
45 minutes
Cooking time
30-35 minutes
Yield
6 servings
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:
25 % / 328 mg
Vitamin B12:
69 %
Vitamin D:
62 %
Riboflavin:
38 %
Folate:
36 %
*percentage of daily value
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.
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