We love this satisfying soup, blending the sweetness of corn, acidity from sundried tomatoes, and anise from the tarragon. Pair it with goat cheese, lemon and chive crostini, and dinner is done.
Get a large soup pot, add the butter and heat. Toss in the onion garlic, cumin, turmeric, and lemon zest. Sauté on medium heat until the onions soften (about 5 minutes). Add the corn, and wine, allowing the wine to reduce a bit before you cover with chicken stock. Bring to a boil and immediately remove from the heat. Blend in batches and then transfer back to the soup pot. How much you blend is up to you — if you like a completely smooth soup you can blend it all, otherwise, reserve a few cups unblended for a chunkier texture. Add the sundried tomatoes, season with plenty of salt and pepper and the reserved tarragon. A plop of goat cheese, stirred into the soup, gives a yummy creaminess. A squeeze of lemon might be nice if it needs a touch more acidity — it's up to you! Serve with goat cheese toasts: mix the remaining goat cheese with lemon zest and chive. Spread on the baguette slices and broil until melty and brown. Scrumptious!
Ingredients
a generous pat of butter (or a swirl of olive oil)
2 onions, diced
3 cloves garlic, chopped
zest from a lemon
1 teaspoon ground cumin
½ teaspoon turmeric
4 cups sweet corn
¾ cup white wine
enough chicken stock to cover, about 1 quart
¾ cup sundried tomatoes, julienned
a few sprigs tarragon, leaves torn from the stem
6 ounces goat cheese, about 2 ounces for the soup and the rest for the crostini (recipe below)For the toasts
4 ounces (remaining) goat cheese
a few sprigs of chive, finely chopped
zest from a lemon
1 baguette, slicedInstructions
