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- Club Mystic®
2 Tbsp butter
Extra virgin olive oil, as needed
1 onion, diced
2 garlic cloves, minced
6 fresh thyme sprigs, leaves only
¼ cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears of corn
Salt, as needed
Pepper, freshly cracked, as needed
¼ cup fresh parsley leaves, chopped
Heat the butter and one tablespoon of olive oil in a soup pot over medium heat. Add the onion, garlic and thyme and cook until tender (approximately eight to 10 minutes).
Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil.
Add the cream and the potatoes, return to a boil and boil hard for about seven minutes, until the potatoes begin to break down. (This will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft (approximately 10 to 12 minutes). Stir in the parsley and give the soup another splash of olive oil.
Yields 8 servings.