White Corn And Rosemary Soup

1. 1

   In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally.

2. 2

   Stir in the corn; cook for 4 minutes, stirring occasionally.

3. 3

   Stir in the broth and rosemary; bring to a boil over medium heat.

4. 4

   Add the salt and white pepper.

5. 5

   Reduce the heat; simmer for 40 minutes (no stirring needed).

6. 6

   Working in batches, process the soup in a blender or food processor until almost smooth. (I just used my hand blender and put it right in the pot).

7. 7

   Reheat. (Not needed if using a hand blender).

8. 8

   To serve, garnish with rosemary sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.