Saturday, January 25, 2014
3 cans of corn, drained- but not all together
2 carrots, sliced
1 onion, chopped
1 potato, chopped/diced
3 lbs of chicken broth
1-2 bay leaf (depending on it's size)
smoked paprika (about a teaspoon or so- eyeball)
cumin (teaspoon- eyeball)
celery seed (teaspoon- eyeball)
dried or fresh tarragon (about a palm full- used twice for puree and garnish)
about two slices of butter
In a pot on medium-high heat, put some EVOO and 1 slice of butter before adding the onion (3 minutes), carrots (3 minutes), potato (5 minutes), bay leaf, 2 cans of corn (drained), the spices and herbs with chicken broth, adding salt and pepper along the way. Cover and let it boil/simmer for about 20 minutes to allow the potatoes and carrots to soften.
In batches and using big bowl, puree the soup in the blender. Once the pot is empty and back on the stove, heat up with the other slice of butter and the other drained can of corn and let it saute for about 2-3 minutes before adding in the puree soup and the remaining dried tarragon. Let it simmer for about 10 minutes, season to taste.
If you want it to be vegetarian, replace the chicken broth with the vegetable broth