Serves 8 to 10
This soup is relatively quick to prepare, and we like to make a lot so we have leftover soup for lunch or a cup before dinner later in the week. It is hearty enough to serve alone, especially when accompanied by homemade bread.
• 2 large celery ribs, diced
• 3 large leeks, white and tender green parts, sliced
• 4 large potatoes, peeled if desired, and diced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1½ quarts vegetable or chicken stock
• 3 cloves garlic, pressed or minced
• 3 to 4 bay leaves, preferably fresh
• 4 ears corn, husked, or 2 cups frozen corn kernels
• 2 cups half-and-half or whole milk
• 1?3 cup chopped parsley
• Salt and freshly ground pepper
• Few pinches cayenne pepper
• About ½ cup freshly grated Parmesan cheese
1. Add celery, leeks and potatoes to a soup pot and sweat them in the oil and butter over low heat for 10 minutes. Add stock, garlic and bay leaves. Bring soup to a boil, then reduce heat to a simmer; cover and cook for 10 minutes or so.
2. Remove kernels from fresh corn and add them to the soup, or add frozen corn kernels. Cook for 2 or 3 minutes, then stir in half-and-half or milk and parsley. Season with salt, pepper and cayenne.
3. Heat soup over low until it just reaches serving temperature. To make a thicker soup, puree about a third of the soup and return it to the pot. Just before serving, stir in Parmesan cheese. Serve in warmed soup bowls with extra Parmesan for passing.