Creamy Corn and Broccoli Soup
Serves: 4-6
 
Ingredients
  • olive oil
  • 4 ears of corn - kernels removed, cobs reserved
  • sea salt
  • 1 large yellow onion - diced
  • 4 garlic cloves - minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • freshly ground black pepper
  • ½ cup white wine
  • 3 bay leaves
  • 8 oz broccoli florets (from about 2 medium heads)
  • ½ cup cashews
  • chives or other herbs - for garnishing (optional)
Instructions
  1. Heat a large pot over medium heat, add enough olive oil to lightly coat the bottom. Add the corn kernels and a pinch of salt. Saute until the corn is bright yellow and slightly caramelized, about 7 minutes. Transfer to a small bowl and set aside.
  2. Add more oil to coat the bottom of the pot. Add the onion and a pinch of salt, saute for 7 minutes, until translucent. Add the garlic, paprika, thyme, and black pepper to taste, saute for 1 more minute, until fragrant. Add the wine, bring it up to a simmer and let reduce for 5 minutes. Add the reserved corn cobs to the pot, along with the bay leaves, 6 cups of water, and more salt. Increase the heat to high, cover the pot, and bring to a boil. Lower the heat to a simmer and simmer, covered, for 30 minutes. Remove the corn cobs and bay leaves from the broth, discard. Add the broccoli and cashews to the pot, bring it back up to a simmer, and simmer, covered, for another 5-7 minutes, until the broccoli is tender.
  3. Add about half of the sautéed corn kernels to the pot. Transfer the contents of the pot to an upright blender and blend on high until smooth. Taste for salt and adjust if needed. You might need to do this in batches. Return the blended soup back to the pot. Mix in the rest of the corn kernels. Serve the soup warm, garnished with chives or other herbs of choice and drizzled with olive oil.
Recipe by Golubka Kitchen at https://golubkakitchen.com/creamy-corn-and-broccoli-soup/