½ cup sweet onions (I prefer the sweetness of Vidalia onions for this recipe, if you can find them.)
1 T olive oil
2 cups fresh corn, kernels cut from the cob and the cobs scraped
1 ½ cup chicken stock
Sea Salt to taste
Zest of one lime
Crème fraiche
Basil oil for finishing (make your own by pureeing a handful of basil leaves with some olive oil)

You will also need:
Blender or immersion blender
3 quart saucepan
Individual soup bowls
Large Spoon

Saute the onion in olive oil over medium heat until tender. Add corn and scrapings to the pan and sauté briefly. Add chicken stock and bring to a boil. Reduce heat and simmer for about 5 minutes.

Remove from heat and puree. Pour into individual bowls.

Stir lime zest into crème fraiche. Garnish the soup with a dollop of lime-crème fraiche. Drizzle with basil oil. Serve immediately.

Serves 4.

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