"Toasted" Corn Soup Recipe - Cooking Index
"Toasted" Corn Soup Recipe - Cooking Index
| 4 tablespoons | 60ml | Corn ears (medium) |
| 4 cups | 948ml | Reduced-sodium defatted chicken broth |
| 1 cup | 110g / 3.9oz | Carrot - peeled, shredded (large) |
| 1 cup | 62g / 2.2oz | Onion - chopped (medium) |
| 2 | Garlic cloves - minced | |
| Shredded fresh basil - to garnish | ||
| Freshly-cracked black pepper - to taste |
Heat large skillet over medium-high heat. Add ears of corn and saute; turn frequently until lightly browned. Remove ears from pan and let cool.
In a 4-quart pan combine broth, carrot, onion and garlic. Bring to a boil; cover and reduce heat. Simmer about 10 minutes. Cut corn-kernels off cobs. Add to broth and cook for about 10 minutes.
Ladle into bowls or mugs. Top with shredded basil and cracked black pepper.
Nutritional Analysis Per Serving: Calories 190; Fat (grams) 4; Percent calories from fat 19; Percent polyunsaturated 5; Percent saturated 4; Percent monounsaturated 10; Cholesterol (milligrams) 3; Sodium (milligrams) 50; Protein (grams) 14; Carbohydrate (grams) 25; Dietary fiber (grams) 4; Fiber (grams) 1.
Source:
"Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org"
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