Corn Soup

I forgot to take a picture before we ate almost all of it. It’s really good.

4 ears of corn

6 Cups water (or, 2 Cups homemade garlic and basil broth and 4 Cups water, which is what I did. The Garlic and Basil broth is basically just that: about 5 cloves of garlic and a whole mess of basil stems and not-so-green looking bits that always are leftover from cooking with fresh basil, with a couple other handfuls of veggies from my freezer stock bag thrown in.)

2 Tablespoons Olive Oil

1Tablespoon Butter

3 cloves of garlic, chopped

1 medium yellow onion

1 small red onion

Salt and pepper

½ Cup plain yogurt

1 tablespoon Harissa red pepper paste

Cut kernels from ears of corn, put corn cobs into a large pot with the water or broth and simmer for ½ hour.

Meanwhile, saute onions in butter and olive oil until starting to brown. Add garlic and corn and saute until corn is golden. Add potatoes and cook, stirring frequently until potatoes are starting to soften. Salt vegetable mixture and then add corn broth (don’t add the cobs, take those out.) Cook until potatoes are soft. Puree 2-3 cups of the soup in a blender or food processor and return to the pot. Salt and pepper to taste.

In a separate bowl combine yogurt, a little bit of salt and harissa. Serve soup with very generous drizzlings of this stuff because this is what really takes the soup to the next level.

Best soup ever. Seriously.