2 1/4 cups broth
1 clove garlic minced
small yellow onion quartered
1/2 lb gold potatoes cut into 1/2 inch pieces
5 ears fresh sweet yellow corn shucked and kernels cut off, divided
1 bay leaf
2 tsp fresh thyme or 1/2 tsp dried
1/4 cup heavy cream
2 tsp honey optional
2 tsp lemon juice
Snipped chives and fresh cracked pepper for garnish
Add broth, garlic, onion, cubed potatoes, and half of the corn--in that order--to the blender pitcher and secure the lid.
Touch PULSE, then touch START.
When the Pulse program is complete, add the remaining corn, bay leaf and thyme, then secure the lid. Touch SOUP one time (chunky soup) and use +/- to set the time to 10:00 minutes , then touch START.
When Soup program is complete, add the cream and honey, then secure the lid.
Touch SOUP one time (chunky soup) and use +/- to set the time to 10:00 minutes, then touch START.
When Soup program is complete, stir in the lemon juice.
Serve hot garnished with snipped chives and fresh cracked pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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