Gigi's-Style Creamy Miniature Corn-on-the-Cob Soup
From: Hope, Chicoutimi, Quebec, Canada
Comments: The taste of corn is not too strong.
Servings: 6 to 8
IngredientsPreparation
  • 1 tablespoon [15 g] butter
  • 1 tablespoon [15 mL] olive oil
  • 2 onions, minced
  • 2 cloves garlic, chopped
  • 8 cups [2 L] chicken broth
  • 2 [15-ounce / 426-mL each] cans undrained miniature corn-on-the-cob
  • 2 peeled potatoes, diced
  • Approximately 1/2 cup [125 mL] packed freshly finely chopped parsley [1/2 bunch]
  • 2 tablespoons [30 mL] honey
  • 2 tablespoons [30 mL] Harissa sauce, or more to taste
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons [30 mL] cream
  • Heat together butter and olive oil into a casserole; soften together minced onions and chopped garlic without coloring.
  • Pour in chicken broth.
  • Mix in undrained miniature corn-on-the-cob, potato dices, freshly chopped parsley, honey and Harissa sauce; salt and pepper.
  • Bring to a boil lower heat, cover and leave mixture to simmer slowly for 20 minutes.
  • Puree into a blender.
  • Pour into a clean casserole, stir in cream and reheat soup slowly without boiling for 10 minutes.
  • Serve.