FRESH CORN SOUP

SERVES 6; 1 cup per serving
If summer could taste like a spoonful of soup, this would be it. It’s rich and chock-full of corn and fresh herbs along with a garnish of a summer-ripe tomato. But don’t wait until summer to make this delicious soup. Go ahead and make it year-round, using frozen ears of corn. If tomatoes aren’t in season, omit the tomato as the soup tastes great even without it. For added color, use chopped grape or cherry tomatoes as a garnish.
Total prep, cooking, and pressure release time: 45 minutes
2 teaspoons olive oil
⅓ cup chopped onion
1 medium garlic clove, minced
4 medium ears of corn (about 5 inches long), husks and silk discarded
3¼ cups fat-free, low-sodium vegetable broth, such as on this page
1 tablespoon minced fresh thyme leaves
½ teaspoon pepper (coarsely ground preferred)
1 small tomato, seeded and finely chopped
2 tablespoons minced fresh basil
1. Heat the oil in the pressure cooker on sauté. Cook the onion for 3 minutes, or until soft, stirring frequently. Add the garlic. Cook for 30 seconds, stirring frequently. Turn off the pressure cooker.
2. Put the corn in the pressure cooker with the onion and garlic. Add the broth, thyme, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Allow the pressure to release naturally for 5 minutes, then quickly release any remaining pressure. Turn off the pressure cooker.

Using tongs, lift the corn out of the pressure cooker, leaving the liquid. Set the corn aside to cool slightly. When cool enough to handle, cut the corn from the cobs. Set aside 2⁄3 cup kernels. Stir the remaining kernels into the soup.
4. Allow the soup to cool slightly. Working in batches, transfer the soup to a blender (vent the blender lid) and process until smooth. (Use caution as the soup and steam are hot and vent the blender lid away from you.) Return the soup to the pressure cooker. Stir in the reserved corn kernels. Set on sauté and heat until simmering, stirring frequently.
5. Ladle the soup into bowls. Garnish with the tomato and basil.
COOK’S TIP ON PUREEING SOUP: When blending hot soup (or any hot liquid), allow it to cool slightly, then carefully ladle part of the soup into the blender. Work in batches so as not to overfill the blender. Always vent the lid away from you (or remove the center cap) so the steam can safely escape.
PER SERVING
Calories 85
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 0 mg
Sodium 24 mg
Carbohydrates 15 g
Fiber 2 g
Sugars 5 g
Protein 3 g
Dietary Exchanges
1 starch, ½ fat

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