Vegetarian Delight: How to Make Corn & Spinach Soup

Many of us complain that the reason that we do not eat healthy has to do with how difficult it is to do so. We complain that it is too expensive and time consuming. Creating a dish that is healthy for us does not require you to be rich or spend a lot of your time making something. This is why I am introducing to you a popular dish that I have cooked often. The name of this dish is Corn & Spinach Soup. It is my goal to teach you how to make this dish.

What makes this dish so unique is that fresh corn cobs are used in this unusual recipe. The spinach is added at the last minutes so that its vibrant color and taste is retained. Basically, you end up getting a dish that is truly delicious and may just change your perception on eating healthy. Quickly read over the ingredient list, run to your local grocery store, and get ready to make one hell of a dish!

Corn & Spinach Soup:

Ingredients:
-3 ears of corn cooked
-1 tsp butter
-1 tsp oil
-1 large onion, finely chopped
-1 leek, thinly sliced
-1 carrot, finely chopped
-1 large potato, diced
-5 cups water
-1/2 cup heavy cream
-1/2 cup milk
-Freshly grated nutmeg
-6 oz spinach leaves, finely chopped
-Salt & pepper

Step One:

You will start the cooking process by grabbing your 3 ears of corn. Cut the kernels from the corn. Make sure to do this without cutting all the way down to the cob. Then grab a knife and you will use it next. Using the back of the knife, scrape the cobs to extract the milky liquid. Once you have done this, you will take the cobs and set them aside to start the next step.

Step Two:

Start this step by heating the butter and oil in a large pan. Heat the contents over a medium heat and add the onion and leak to the boiling mix. You will cover and cook for 3-4 minutes, stirring frequently until contents are soft. Then add the carrot, potato, and water with a larger pinch of salt. Bring just to a boil and stir in the corn kernels and the liquid that you scraped from the cobs. Reduce the heat to a lower and cover it up. Allow it to simmer for about 25 minutes, or until you feel the carrot and potato are both nice and tender.

Step Three:

This step is probably going to be considered by many as the easiest step in the cooking process. Let the soup cool slightly before you start to do anything. Once the soup is cooled enough, you will then transfer about half of the soup to a blender. Use the blender to puree your soup until it is nice and smooth. This is very important to do, but also very easy.

Step Four:

Return the pureed soup to the pan, add the cream and milk, and stir to blend. You then will thin the soup with a little more milk, if this is what you prefer. Season with salt, pepper, and nutmeg. You will then reheat the soup over a low heat. Add the spinach and cook for an additional 4-5 minutes. Remember to stir the dish frequently and cook until the spinach is completely wilted. Your dish is now ready to serve. Enjoy the soup!

Sources:

My own family recipes.
Rating: 10