Post by Emi on Apr 22, 2011 5:16:01 GMT -5
(for Lughanasadh)
1 cup half-and-half or heavy whipping cream
2 cups peeled and diced potatoes
1 (8 oz.) can creamed corn (see note)
4 Tbsp. butter
1 cup minced onion
1/2 cup diced celery
2 cloves garlic
3 cups milk
4 cups vegetable broth
1 (8 oz.) can regular corn (see note)
1/2 tsp. white pepper
1 tsp. sea salt
2 tsp. minced fresh basil
2 tsp. minced fresh parsley
1 tsp. minced fresh oregano
1 tsp. minced fresh thyme
1 tsp. minced fresh rosemary
Combine the cream, half of the diced potatoes, and the creamed corn in a blender. Blend until smooth.
In a large soup pot, melt the butter over medium heat, being careful not to burn it. Add the onions, celery, and garlic. Sauté until soft. Add the remaining ingredients and the potato mixture. Bring to a boil. Decrease heat and simmer for 35 to 40 minutes.
Serve hot with a flavorful warm bread, such as corn bread.
Note: If you would prefer not to use canned vegetables, substitute 2 cups of corn that is frozen or fresh off the cob.
1 cup half-and-half or heavy whipping cream
2 cups peeled and diced potatoes
1 (8 oz.) can creamed corn (see note)
4 Tbsp. butter
1 cup minced onion
1/2 cup diced celery
2 cloves garlic
3 cups milk
4 cups vegetable broth
1 (8 oz.) can regular corn (see note)
1/2 tsp. white pepper
1 tsp. sea salt
2 tsp. minced fresh basil
2 tsp. minced fresh parsley
1 tsp. minced fresh oregano
1 tsp. minced fresh thyme
1 tsp. minced fresh rosemary
Combine the cream, half of the diced potatoes, and the creamed corn in a blender. Blend until smooth.
In a large soup pot, melt the butter over medium heat, being careful not to burn it. Add the onions, celery, and garlic. Sauté until soft. Add the remaining ingredients and the potato mixture. Bring to a boil. Decrease heat and simmer for 35 to 40 minutes.
Serve hot with a flavorful warm bread, such as corn bread.
Note: If you would prefer not to use canned vegetables, substitute 2 cups of corn that is frozen or fresh off the cob.
