Sweet Corn Puree

A classic rustic, hearty, fall / winter soup.

Ingredients

serves 10

 

2 large vidalia onions

8 corn husks - decobbed

1/2 cup olive oil

3 cups milk

12 cups chicken broth

1 cup butter

tsp chipotle chili powder

handfull of fresh thyme

tbsp of herbs de provence

tbsp of garlic powder

1 cup of diced tomato

 

Preparation

• heat oil in large soup pot, add onion and sweat off for a bit
• add half the butter, the corn, the herbs, and the spices
• cook that out for a few minutes and then add liquids and tomatoes
• simmer that for about 15 minutes
• add the rest of the butter and melt it, then puree it with your hand blender or whatever blender slash food processor you have
• add some salt to taste
• garnish with diced tomatoes, diced scallions and tobasco