Sweet Corn Soup with Cilantro and Lime
1. 1 cup diced potato, skin on (1/4 inch cubes)
2. 4 cups fresh corn (4-5 ears) 3. 2 tablespoon butter or olive oil 4. 2 cup diced sweet onion (1 large onion) 5. 2 cloves garlic, halved 6. 1 jalapeÃ±o, chopped 7. 1 tablespoon fresh thyme 8. 4 cup chicken stock ( or veggie stock) 9. Â½ tsp ground coriander 10. Â½ tsp ground cumin
11. Juice of 1 lime 12. salt and pepper to taste 13. Â¼ cup fresh cilantro 14. Â½ cup crumbled queso fresco cheese, or any fresh cheese
In a large stock pot, heat butter or olive oil. On medium heat, sweat onions and garlic until fragrant. In a bowl, cut off fresh kernals of corn so you have about 4 cups. Add the corn and diced potatoes to the pot and sautee lightly. Add jalapeno. Season with salt and pepper, and add chickens stock. Bring to a gentle boil, and simmer for about 20 minutes until potatoes are cooked and tender. Remove the soup from the heat, and use a hand blender or blender to puree the soup until smooth. (You can strain the soup if you like a smoother texture). Â Pour the soup back into the pot and return to the heat, and add coriander, cumin, thyme, and season with more salt and pepper to taste (if you need it). Â Remove from heat, and add the juice of one lime to add freshness. Serve hot with fresh cilantro and crumbled cheese!