makes 1 nice-sized pot of soup – serve how you see fit!
3 tablespoons butter
2 cloves garlic, diced
2 medium-sized sweet yellow onions, diced
3 celery spears, finely diced
1 teaspoon turmeric
1/2 teaspoon cumin seeds, freshly toasted and ground
lemon zest from ½ a lemon
1 cup white wine
2 16-ounce packs frozen corn, we love Trader Joe’s organic super sweet cut corn
1 quart chicken stock
1/2 bunch fresh tarragon
1/2 cup sun-dried tomatoes, julienned
goat cheese to taste, 5 – 6 ounces will work!
Melt the butter in a large soup pot, and add the onions, garlic and celery. Sweat the veggies for a few minutes over medium heat, and then add the lemon zest, cumin and turmeric. Note how delicious it smells! When the pot seems to get dry, add the white wine and let reduce. Add the corn, cover with chicken stock and bring to a boil. Turn off the heat and when the soup is cool enough, blend as much of the soup as you like. We like to blend about 3/4 of it, leaving the rest chunky – but it is really up to you.
Return the soup to the pot, reserving a cup or two of soup in the blender. Add the tarragon and sundried tomatoes, and blend until just perfect. (This saves you the extra step of chopping the tarragon and sun-dried tomatoes yourself.)
Return all to the pot and taste. You’ll need salt and pepper for sure, but you may adjust a flavor or two. At this point, we like to stir in some goat cheese for a lovely creaminess, but you could also use sour cream, yogurt, or a dash of cream. The goat cheese is also delicious spread on toasts to enjoy with the soup!