Corn Silk Soup
Delight in the comforting embrace of Corn Silk Soup, a silky and wholesome recipe that transforms an often-overlooked ingredient—fresh corn silk—into a culinary marvel. This gluten-free soup combines the natural sweetness of corn kernels with the earthy aromas of thyme, garlic, and a touch of onion for a flavor-packed dish that’s both simple and sophisticated. Simmered in hearty vegetable broth, this smooth, golden soup is a celebration of late-summer freshness, with optional heavy cream adding a luxurious finish. Perfectly balanced with a garnish of fresh parsley or a drizzle of cream, Corn Silk Soup is not only a delicious way to reduce food waste but also a unique and satisfying dish centerpiece. Quick to prepare, yet impressively elegant, it’s a must-try addition to your seasonal repertoire!
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Recipe Information
Ingredients
- 1 cup Fresh corn silk (from 4 ears of corn)
- 2 cups Corn kernels (fresh or frozen)
- 4 cups Vegetable broth
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Unsalted butter or olive oil
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Heavy cream (optional, for garnish)
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Carefully collect the fresh corn silk from 4 ears of corn. Rinse the corn silk under cold water to remove any dirt and pat it dry with a clean towel.
In a large pot, heat the butter or olive oil over medium heat. Add the finely chopped onion and garlic, and sauté until the onion is translucent and fragrant, about 3–4 minutes.
Add the corn silk to the pot and stir gently for about 1–2 minutes to wilt it slightly.
Add the fresh or frozen corn kernels to the pot and mix well.
Pour in the vegetable broth and add the thyme, salt, and ground black pepper. Stir to combine and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer gently for 20 minutes, allowing the flavors to meld together.
Using an immersion blender (or a countertop blender in batches), blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup and leave some corn kernels intact.
Taste the soup and adjust the seasoning if necessary, adding more salt or pepper as desired.
Optionally, stir in the heavy cream for a richer flavor just before serving.
Ladle the soup into bowls and garnish with a drizzle of heavy cream and a sprinkle of fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 4697 mg | 204% | |
| Total Carbohydrate | 164.2 g | 60% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 46.6 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 259 mg | 20% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3134 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
