Fresh Corn Soup

Posted byNoriePosted inRecipe, SoupTags:

This soup is made from leftover beef broth from boiled beef like “nilagang baka” or extra broth from boiling oxtail for “kare-kare”. You can also use beef or chicken broth from the can. 

Fresh corns are on sale in the summer and this is a good dish to use them. 

Ingredients:

  • 2 corn on the cob
  • 1 quart beef broth
  • ½ medium size onion minced
  • 1 or 2 pieces of garlic smashed and minced
  • 1 TBS. chopped fresh parsley leaves
  • 1 jalapeno pepper, seeded and diced
  • 1 medium potato, peeled and diced small
  • Pieces of the beef if you have any
  • Salt and pepper to taste
  • 1 bay leaf

Precedure:

Shave the corn kernels from the cob using a sharp knife.  To shave off the cream from the cob I used a vegetable or potato peeler.  Scrape as much as you can and separate them from some of the larger pieces.  Save some of the larger pieces aside for later.

Heat 1 tablespoon oil in a pot then drop in the onions.  Saute until they are soft and transparent and drop in the garlic.  Saute until the garlic is fragrant.  Add the jalapeno pepper and the parsley.  Add the broth and potatoes, lower the heat after it boils and simmer covered until the potatoes are cooked, about 15 minutes.

Remove from heat and use a blender or a hand blender to make it smooth. 

Return to boiling then add the pieces of beef and the rest of the corn kernels and the bay leaf.  Cook until the corn is done, about 5 to 10 minutes. Taste and adjust seasoning

Remove the bay leaf and serve.