Spicy Corn On The Cob Soup 3Pts/1 Cup

Servings: 8 servings



Remove corn kernels from cobs with a knife; reserve cobs and 1 C of kernels. Heat oil in a large pot over medium heat. Add garlic; saute until fragrant, about 1 minute. Add jalapeno and onions; saute until soft, about 5 minutes. Add celery, cumin and turmeric; cook for about 1-2 minutes more. Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes; remove and discard cobs. Add corn (except for cup of reserved kernels), salt and pepper to soup; simmer for 15 minutes more. Puree soup in pot until smooth, using an immersion blender or food processor; Garnish with red pepper, cilantro, scallion, and reserved cup of corn; serve hot or at room temperature.