Sopa de Choclo (Corn Soup)
Ingredients
| Ingredient | Quantity |
|---|---|
| Chopped onion | 1/2 onion, diced |
| Oil (sunflower or olive) | 1 teaspoon |
| Granulated sugar (brown or white) | 1/2 teaspoon |
| Corn kernels (fresh or frozen) | 3 cups |
| Salt | To taste |
| Black pepper | To taste |
| Water | 2 cups |
| Vegetable broth (or milk) | 2 cups |
| Fresh basil leaves | 5 leaves plus extra for garnish |
Instructions
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In a medium pot, heat the oil over medium heat and sauté the diced onion for about 2 minutes until it becomes translucent. Stir in the granulated sugar and continue cooking for another 2 minutes to enhance the sweetness.
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Add the corn kernels, salt, pepper, and basil leaves to the pot, stirring well to combine. Pour in the water and vegetable broth (or milk) and bring the mixture to a gentle simmer.
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Allow the soup to cook for approximately 12 to 15 minutes, letting the flavors meld beautifully.
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Once cooked, carefully transfer the entire mixture to a blender and blend until smooth and creamy.
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To serve, ladle the soup into bowls, garnishing with whole corn kernels and chopped fresh basil on top for an aromatic finish.
Enjoy this delightful Sopa de Choclo, a comforting corn soup that showcases the sweet and savory flavors of corn and basil!
