Fresh corn is puréed to thicken a milky broth, sweetened slightly with the seeds from a vanilla bean. Corn kernels are also added whole and leeks seasoned with fresh thyme provide a deep flavor to this splendid soup. This recipe comes to us from Chris and Amy of A Couple in the Kitchen.
- 1 tablespoon non-hydrogenated margarine
- 1 small leek, washed and thinly sliced
- 2 teaspoons fresh thyme
- salt and pepper, to taste
- 4 cups nonfat milk
- 1 vanilla bean
- 2 potatoes, peeled and diced
- 4 cups corn kernels, cut from the cob
Melt the margarine in a large saucepan over medium heat. Add the leek and season with the thyme and salt and pepper to taste. Cook for 5 minutes, or until the leek softens and becomes fragrant.
Add the milk to the pan and stir. Cut the vanilla bean lengthwise using a pairing knife. Scrape the seeds out of the vanilla bean and into the pot using the tip of the pairing knife. Stir to evenly incorporate the vanilla bean’s seeds into the milk leek mixture.
Add the diced potatoes to the milk leek mixture and turn heat down to medium-low. Simmer for about 20 minutes, stirring occasionally.
Place 1 cup of the fresh corn kernels into a food processor and puree. Stir the corn puree into the milk leek mixture and stir to thicken the broth.
Add the remaining 3 cups corn to the broth. Stir and cook for 10-15 minutes more, or until the flavors have melded. Divide into 6 bowls and enjoy!