Corn soup with zaatar drizzle

Updated: Jun 29

Baby it's cold outside and there is nothing to warm the saucepan of your heart like a home made corn soup. We tried this amazing recipe from once upon a chef. (I promise it is much better than all the tacky cliches I just pulled!)


To make it extra good all you need is a drizzle of zaatar mix.


HOW TO MAKE SUMMER CORN SOUP


To begin, remove the husks and silks from the corn and set one ear of corn aside. Use a knife to cut the kernels off of the remaining 5 cobs, then break the scraped cobs in half. Set aside.


Melt the butter in a large pot over medium-low heat and add the shallots.


Cook, stirring often, until soft and translucent, 8-10 minutes.


Add the chicken stock, corn kernels, broken cobs, whole ear of corn, salt, and pepper to the pot.


Bring to a boil, then reduce the heat to medium-low and cook uncovered for 10 minutes.


Remove the whole ear of corn and set aside to cool. Cook the soup for 10 minutes more, then remove the broken cobs from the pot and discard.


Use a handheld immersion blender to purée the soup until very smooth. Be patient; it takes a while.


Place a fine mesh sieve over a large bowl and pass the soup through, using a back of a ladle to push the soup through in circular motions. Discard the fibers and bits of kernels in the sieve.


Return the strained soup to a clean pot. It should have a creamy consistency. If it’s too thick, thin it with water or chicken stock; if it’s too thin, cook over medium heat until thickened.


Use a knife to cut the cooked kernels off of the cooled whole cob, then add the kernels to the soup along with the herbs. Taste and adjust seasoning with salt and pepper (if necessary, you can add a bit of sugar to bring out the corn’s natural sweetness).


Ladle the soup into bowls and drizzle a spoonful of About thyme's Zaatar Spread.


This might be one of the tastiest soup's I had in years.



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