Ingredients
Scale
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4 cups fresh corn kernels (about 4–5 ears)
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1 tbsp olive oil or butter
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1 small onion, chopped
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2 garlic cloves, minced
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3 cups vegetable or chicken broth
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1 cup milk or cream
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Salt & pepper to taste
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Optional: fresh thyme, basil, or chives for garnish
Instructions
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Sauté onion & garlic in olive oil until soft (about 3–4 minutes).
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Add corn kernels and cook for 2–3 more minutes.
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Pour in broth, bring to a boil, then reduce to simmer for 10 minutes.
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Blend soup (fully or partially, depending on texture preference).
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Stir in milk or cream, then season with salt & pepper.
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Warm through, then serve garnished with herbs.