Pea & Pan Fried Corn Soup
Author: 
Recipe type: Soup
Serves: 8 Servings
 
Ingredients
  • Ingredients:
  • 2 tablespoons unsalted sweet cream butter
  • 1 medium sweet onion, diced
  • 1 cup sweet corn,
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 6 cups frozen peas
  • 4 cups chicken broth
  • ½ cup heavy cream
  • smoked sea salt, to taste
  • fresh cracked black pepper
Directions
  1. Directions:
  2. You going to need a large pot or a very big skillet. I used a very big cast iron skillet and a food processor to make this wonderful soup.
  3. Over medium heat using a large pot melt 2 tablespoons of sweet cream butter, add onions and saute until onions are translucent, add sweet corn and cook for 2 minutes.
  4. Add peas and chicken stock, bring mixture to a brisk simmer for 1 - 2 minutes.
  5. Puree the soup using a food processor in batches adding heavy cream a little a time with each batch. Soup should be smooth without any lumps. Add smoked salt and pepper to taste.
  6. Top with homemade croutons and serve.
  7. Rustic Croutons
  8. Ingredients:
  9. -3 slices of rustic artisan wheat bread, cut into cubes
  10. cloves of garlic, minced
  11. tablespoon of unsalted sweet cream butter
  12. /2 tablespoon of extra virgin olive oil
  13. Directions:
  14. Cut bread into medium size cubes, set aside.
  15. Using a garlic press mince garlic, set aside.
  16. In a small bowl toss cubes of bread with evoo, set aside.
  17. Using a skillet over medium heat melt butter, pour cubed bread and add garlic.
  18. Toast until brown, use a wooden spoon to turn croutons to ensure even browning.
  19. Remove from heat and use immediately.
  20. Serve.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=32007