This weekend I had the pleasure of catching up with my good friend Doug at an adorable French bistro, Cafe Claude. To start, I ordered a white corn-spring onion puree soup that absolutely blew me away. The best thing about it was that I could so cleanly taste all of the flavors: fresh corn, onion and cream. Though Cafe Claude was decidedly not BrokeAss, my version of this soup is super-cheap and easy to make. Best of all, it tastes like summer in a bowl.
1 tbsp olive oil
1 1/2 cups frozen (or fresh) white corn kernels
3 spring onions, sliced, ends removed
1 can vegetable broth
1 medium russet potato, peeled and diced
1 cup 2% milk
salt and pepper to taste
1/2 small baguette, sliced
1 clove garlic, cut in half
Heat olive oil in a soup pot over medium-high heat. Add spring onions and saute for 2 to 3 minutes or until slightly soft. Add corn, potatoes and vegetable broth. Cover and cook for 10 to 12 minutes or until potatoes are soft.
Use an immersion blender to puree directly in the pot or transfer to a food processor or blender. Puree until smooth and return to the pot.
Whisk in the milk and cook over medium-high heat for 5 to 6 minutes, stirring frequently. Season well with salt and pepper.
While the soup cooks, toast the baguette slices, either in the toaster or in a 450 degree oven. Lightly rub the toasted slices with the garlic. Serve the soup with garlic croutons as a garnish.
BrokeAss Gourmet caters to folks who want to live the high life on the cheap, with delicious recipes that are always under $20. Gabi Moskowitz is the blog’s editor in chief and author of The BrokeAss Gourmet Cookbook and Pizza Dough: 100 Delicious Unexpected Recipes.