I love corn and anything made with corn. I have yet to find a corn soup recipe that I didn't like. This kosher-parve corn soup, however, is the one I make most often as it is so easy to make. Why work hard for no reason?
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 2 cups frozen corn
- 1 Tablespoon margarine (pareve)
- 1 medium onion, chopped
- 2 Tablespoons chicken soup mix (pareve)
- 4 cups water
Preparation:
1. Melt the margarine in a soup pot. Add the chopped onion, and saute 3-4 minutes until transparent.
2. Add water. Bring to a boil. Add soup mix.
3. Add frozen corn.
4. Cook for 15-20 minutes.
5. Run a hand blender through the soup until the soup reaches your desired consistency.
VARIATIONS:
1. If desired, add salt, dill or nutmeg according to taste.
2. Use milk instead of water and butter instead of margarine. In this case, the soup will be dairy rather than parve.
SERVING SUGGESTIONS:
Serve soup with fresh bread rolls.
YIELDS: 4 servings
2. Add water. Bring to a boil. Add soup mix.
3. Add frozen corn.
4. Cook for 15-20 minutes.
5. Run a hand blender through the soup until the soup reaches your desired consistency.
VARIATIONS:
1. If desired, add salt, dill or nutmeg according to taste.
2. Use milk instead of water and butter instead of margarine. In this case, the soup will be dairy rather than parve.
SERVING SUGGESTIONS:
Serve soup with fresh bread rolls.
YIELDS: 4 servings
