Pea and Pan Fried Corn Soup

The days are getting shorter, the nights are cool and getting cooler. The leaves have begun the yearly plummet to the ground, and the birds will soon migrate beyond our borders to warmer climates. These are the signs and symptoms of autumn. This is the season where we begin to don thinker socks, and sweaters are as needful as hot cups of marshmallow topped cocoa. But it is the foods of fall that I fancy the most. The chicken pot pies and the steamy bowls of hearty stews.

But a mainstay of the season has got to be the soups. The chicken noodle and rich tomato soups are among my favorites. But there is one soup which if done right makes me yearn for one bowl then another. If you tell me there’s a hot homemade pot of Pea and Pan Fried Corn Soup then you’re sure to make me a happy camper. I got a soup recipe for the season, and it’s delicious. Check out the recipe below and I’ll show you how to make bowlfuls of goodness that will keep the cold away.

 Pea and Pan Fried Corn Soup

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
• 1/2 cup heavy cream
• smoked sea salt, to taste
• Freshly cracked black pepper

You will also need a large pot or skillet for this recipe. I used a very big cast iron skillet and a food processor to make this wonderful soup.

Directions:

1. Over medium heat, melt two tablespoons of sweet cream butter. Add the onions and saute until they are translucent.
2. Add the sweet corn and cook for 2 minutes.
3. Add the peas and chicken stock, then bring mixture to a simmer for 1 – 2 minutes.
4. Puree the soup using a food processor in batches.  Add the heavy cream a little time with each batch. The soup should be smooth without any lumps. Add smoked salt and pepper to taste.
5. Top with homemade croutons prior to serving. You can find my recipe for Rustic Croutons below.

Rustic Croutons

Ingredients:

• 2 -3 slices of rustic artisan wheat bread, cut into cubes
• 2 cloves of garlic, minced
• 1 tablespoon of unsalted sweet cream butter
• 1/2 tablespoon of extra virgin olive oil

Directions:

1. Cut bread into medium size cubes, set aside.
2. Use a garlic press to mince garlic, set aside.
3. In a small bowl toss cubes of bread with EVOO, set aside.
4. Using a skillet over medium heat,  melt the butter and pour it over the cubed bread. Add garlic.
5. Toast until brown, using a wooden spoon to turn croutons to make sure they toast evenly.
6. Remove from heat and use immediately.
7. Serve.

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Pea & Pan Fried Corn Soup

Course Soup

Servings 8 Servings

Author D. Durand

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
• ▢ 1/2 cup heavy cream
• ▢ smoked sea salt to taste
• ▢ fresh cracked black pepper

Instructions

• Directions:
• 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.
• 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.
• Add peas and chicken stock, bring mixture to a brisk simmer for 1 - 2 minutes.
• 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.
• Top with homemade croutons and serve.
• Rustic Croutons
• Ingredients:
• -3 slices of rustic artisan wheat bread, cut into cubes
• cloves of garlic, minced
• tablespoon of unsalted sweet cream butter
• /2 tablespoon of extra virgin olive oil
• Directions:
• Cut bread into medium size cubes, set aside.
• Using a garlic press mince garlic, set aside.
• In a small bowl toss cubes of bread with evoo, set aside.
• Using a skillet over medium heat melt butter, pour cubed bread and add garlic.
• Toast until brown, use a wooden spoon to turn croutons to ensure even browning.
• Remove from heat and use immediately.
• Serve.

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