Rosemary Corn Soup
Total TimePrep: 30 min. Cook: 30 min. + cooling
Sorry, but this was a disappointment for my husband and me. I thought it would be wonderful and checked to make certain I had made it as written after my husband said it didn't do anything for him. I made it exactly as written and thought it didn't have much flavor; just tasted like cream corn. If I were to make it again I would double the rosemary as we couldn't taste it.
My husband who hates soups had seconds and asked me to put this as a "go to"!
This is a "5"-er for our family! Tastes like it could have come from a restaurant! Certainly not a "30-Minute Meal", but well worth the efforts of the cook at home. I don't alter a thing, either, and I can't say that about too many recipes of mine! This is one of the few soups I am willing to make in the summer, due to the abundance of fresh corn.
A delicious, delicate-tasting soup.
Excellent flavour, make this often, freezes well
This recipe is an autumn favourite of mine. I like to mix white and yellow fresh corn depending on what's in the supermarket. If time is an issue though the frozen kernels work just as well.