Corn Soup

Its starting to get a little chilly here in New York, which means one thing to me...soup season! Last night we had friends over for tacos so I decided to serve my corn soup on the side. Its quick and easy, and I will have leftovers for lunch the rest of the week.

Ingredients

6 medium corn on the cob, husked

olive oil

1 garlic clove, minced

2 medium jalapeno peppers, minced

1 cup onion, finely chopped

1/2 cup celery, finely chopped

1 1/2 tsp cround cumin

1 tsp ground tumeric

4 cups chicken broth

2 cups water

salt & pepper

cilantro for garnish

1. Remove corn kernels from cobs and reserve cobs.

2. Heat oil in a large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add jalapeno and onions; sauté until soft, about 5 minutes. Add celery, cumin and turmeric, cook for about 1 or 2 minutes more.

3. Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes. Relmove and discard cobs. Add corn, salt, and pepper to soup, & simmer for 15 minutes more.

4. Puree soup until smooth. Garnish with cilantro.