I love this time of the year. The grocery stores and farmer's markets are full of fresh fruits and vegetables and there are so many delicious recipes to try using fresh ingredients. When I was little my mother had a yard full of beautiful tomatoes and our neighbor had wonderful raspberries that grew into our yard. I always loved summer since it meant fresh salads, soups and desserts. My two boys love fresh ingredients as much as I do. I have never met two kids that love going to the farmer's market and picking fruits and vegetables for recipes as much as they do. They have also become quite adept at naming all the things that they see and love to impress people with their knowledge. One of my favorite fresh vegetables to use in the summer is corn, and I was pleased to see a recipe for Corn Soup in a recent issue of Martha Stewart Living.
This recipe has 10 ingredients. It takes 1 hour and 40 minutes of total time, 30 minutes of which is active and makes 4 servings. I had no problems finding any of the ingredients and made no ingredient modifications. I used the whole 2 cups of corn kernels, my family loves a lot of corn in their soup. I chose to leave off the sliced scallions as a garnish since I was serving this recipe to my kids. Additionally, I did not follow the final step and puree half the soup. My husband isn't a fan of pureed soups, so I kept all the kernels whole. Finally, make sure to not be afraid of adding salt. This soup needs a decent amount of salt to bring out the flavor. I followed the remainder of the recipe as written.
I really liked the creamy taste of this soup. My husband normally doesn't like cream soups, but he thought the taste of this soup was pleasant. This made way more than the 4 servings suggested by the recipe. I'm not sure if I ended up making more stock than the recipe or what, but I ended up with enough leftovers for another meal for my family of four. This recipe is a great way to use fresh corn and very easy to prepare.