Last night I made a big meal for the family, a slow roasted prime rib of beef with all the fixings, including mashed potatoes and corn on the cob. A bit ambitious for a weeknight but well received. Whenever we have this type of meal I inevitably have something leftover, and it’s often an odd assortment of veggies. I’m terrible at predicting how much my kids will actually consume. Either there is a fist fight over the last piece of broccoli, or I’ve made way too much. Unfortunately my kids are not big on leftovers of any kind. My daughter turns up her nose at anything “old” or reheated, and it’s a challenge just getting my son to eat dinner in the first place. So what should I do with 2 cups of corn kernels and the equivalent of 1 potato in mashed form you ask? Soup of course. I’m a big fan of soup. I make homemade stock often, freezing it in 1L batches so I always have it handy. Today I’m making sweet corn soup, thickened with some of the mashed potatoes. In case you don’t have these particular leftovers in your fridge I’ve included instructions either way. Enjoy.
Sweet Corn Soup
1 small onion, peeled and finely diced
1 small carrot, peeled and finely diced
1 small potato, peeled and finely diced or 3/4 cup (177 ml) (or leftover mashed potato)
4 cups (1L) chicken stock
2 cups corn kernels
2 tsp (10ml) olive oil
1 tsp (5ml) unsalted butter
Pinch each of salt, pepper and marjoram
Sliced green onions, for garnish, optional
In a large saucepan set over medium high heat, melt butter and olive oil (If you are using leftover massed potatoes feel free to omit the butter if your potatoes already contain butter and milk). When butter starts to sizzle add the onion and carrots and sauté, stirring occasionally until softened, about 3-4 minutes. (Be careful not to brown, if you feel things are getting too hot, reduce heat and add a 2-3 tbsp of the stock.) Add remaining stock and potato and bring to a simmer. Simmer until all vegetables are softened, about 7- 10 minutes (If using leftover mashed potatoes, skip this step and add the potatoes with the corn in the next step). Add corn and simmer until heated through. Using an immersion blender, blend soup until completely smooth. Season to taste with salt, pepper and marjoram.
Makes 4 1 ½ cup servings.