Sweet Corn Potato And Barista Soup

Posted by Annette Bellisari on

Enjoy one of our summer favorites with fresh veggies from your garden, our Sweet Corn Potato and Barista Soup.

Serves 4-6

10 ears sweet corn 
1 jar Bellisari’s Barista Sauce
2 medium onions 
1 Tbsp. vegetable oil, olive oil, or butter 
1 tsp. fine sea salt plus more to taste 
1 medium potato
4 cups water, chicken broth, or vegetable broth 
Optional garnishes: Diced roasted green chile, chopped cilantro, diced avocado, diced tomato, crumbled Cotija cheese

Using a large hole grater nestled in a very large bowl, grate off the corn kernels from the cobs. Use the blunt side of a knife blade to scrape remaining liquid and corny bits into the bowl after you grate each cob. Set aside this luscious raw corn puree.

Peel and chop the onions. In a large pot, heat the oil or butter over medium heat. Add the chopped onions and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions wilt, about 3 minutes.

Meanwhile, peel and chop the potato. Add the potato and water or broth to the pot. Bring to a boil. Cook until the onions and potatoes are very soft, about 10 minutes. Add the corn purée and Bellisari’s Barista Sauce. Cook until everything is heated through, about 2 minutes. Puree with an immersion blender or in batches in a blender or food processor.

Add salt to taste. (Do this at the temperature at which you plan to serve the soup; chilled soup will need more salt than hot soup because cold dulls flavor.) Note that you will need to add a fair amount of salt if you used water as your base liquid. Keep adding salt, about 1/4 teaspoon at a time, and taste until you notice a jump in the corny flavor. Enjoy!

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