Rachael Ray's Sweet Corn Soup with Mexican-Style Pesto
Kids Will Love This Sweet Corn Soup
Try this sweet corn soup with a Mexican-style pesto from Rachael Ray.
Ingredients
Cooking Directions
Cut the corn kernels from the cob; reserving all of the milk from the cob.
In a soup pot, add the EVOO and melt the butter and sweat the onions until tender, about 5 minutes. Add the garlic in the last couple minutes and then add the corn kernels and sweat for an additional 5 minutes. Add the thyme, season with salt and pepper and give it a quick stir. Add the stock and the reserved cobbs and simmer until the vegetables are tender, about 20-30 minutes.
Remove the cobbs and add half of the soup mixture to a food processor or blender and puree for a couple minutes. Pour back to the pot and if the soup is too thick, adjust the consistency with more stock.
While the soup is cooking, using a food processor, pulse herbs, cheese, pepitas, chiles, garlic, lime juice, and EVOO. Season with salt and pepper.
Serve the soup in little cups or bowls and garnish with a drizzle or dollop of Mexican pesto.
Makes about 5 cups.
Recipe courtesy Rachael Ray.
This recipe was styled by chef Karen Pickus for Good Morning America.
