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I made this soup last week for a dinner party, and still cannot believe it only has four main ingredients in it. Butter, onion, corn, and water. Seasoned with sea salt, this sweet corn soup has a beautiful richness and is bursting with flavor.
In a large heavy-bottomed pot, melt the butter. Add the diced onion and cook until soft and translucent, about 15 minutes. Do not brown. Once the onion is soft, add the corn kernels and stir to combine. Cook for 2-3 minutes.
Cover with water and bring to a boil. Once boiling, reduce heat to a simmer and cook for 5 minutes. Let soup cool slightly. Puree soup in a blender in batches. Be careful when blending hot soup and always make sure there is an air vent to allow steam to escape. Pour pureed soup through a mesh strainer to remove any tough skins and to make it as smooth as possible.