Prep Time
45 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
1 bay leaf
2 tablespoons sunflower oil (local)
1 onion
1 leek
4 thyme, fresh (sprigs)
1 pound potato
4 cups stock, vegetable
6 corn ear
1 bunch chives
6 basil, fresh
1 bell pepper, red
2 cups milk
Instructions
In a soup pot gently cook the sunflower oil, onion, leek, pepper, thyme, and bay leaf until the onions are translucent - about ten minutes. Add potatoes and cook for 1 to 2 minutes, stirring occasionally. Add vegetable stock and salt, bring to a boil and reduce to a simmer. Cook until potatoes are tender - about 25 minutes. Remove the bay leaf. To thicken the soup, puree about half of the potatoes with a potato masher or with a slotted spoon on the side of the pot. Add the corn kernels and cook for 5 minutes. Add the milk and heat through. Adjust seasoning. Serve and garnish with fresh herbs.
Notes
Have ready in advance 1 quart of homemade vegetable stock.