Ingredients
- 1 1/2 Tbsp extra virgin olive oil or unsalted butter
- 1 small red onion, thinly sliced
- 1 stalk celery, chopped into 1/4-inch pieces
- 5-6 medium red or yellow potatoes, with peel, cut in fourths
- 1 dried bay leaf
- 2 cups water
- 1 tsp fresh thyme
- 1 cup milk
- 2 cups grilled corn kernals (roughly 4 ears of corn)
- 1/2 medium red pepper, seeded & coarsly chopped
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup heavy cream (optional)
- 1/2-1 Tbsp sea salt
- 1 pinch black pepper, to taste
- 1 Tbsp butter
- 3-4 leaves fresh basil
Servings: servings
Units:
Instructions
- Heat a heavy soup pot on medium, and then add EVOO or butter. When the fat has become hot, add red onion and turn heat down to medium-low. Cook for about 20 minutes, stirring occasionally—you want the onion to soften and brown, which will give it a delicious depth and flavor.
- Add celery and cook another 5 minutes.
- Add potatoes and bay leaf and water just to cover. Simmer for about 20 minutes or until potatoes are cooked through.
- Add thyme, milk, corn, red pepper, and pepper flakes; cook until red pepper is tender (about 10 minutes).
- If you want a thick, very creamy soup, add heavy cream at this point, and bring up heat to incorporate it. (Heavy cream does not separate when boiled or heated on high; cream labeled whipping cream does.)
- Taste for seasoning; the soup will probably taste very flat, because potatoes are salt sinks. Add salt bit by bit until you like the flavor. Grind in some black pepper and add butter; stir until it melts.
- Stack 3–4 basil leaves, roll them up, and slice them thinly on the diagonal. When you serve the soup, sprinkle the basil ribbons on top.
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