Here’s what you need:
8 small Yukon Gold potatoes, cut into ½ inch cubes
½ small onion, peeled and chopped
3 ears fresh corn, kernels removed, cobs reserved
2 medium carrots, peeled and diced
2 stalks of celery, chopped
½ C chopped red bell pepper
1 C chopped broccoli and cauliflower stalks – remove the fibrous outer parts
1 clove garlic, peeled and minced
2 T fresh thyme or ½ T dried thyme or to taste
2 t ground cumin or to taste
3 T fresh dill or ½ T dried dill or to taste
Salt and pepper to taste
Here’s what you do:
Prepare all the veggies. Place the potatoes, onion, corn kernels, corn cobs, carrots, celery, red pepper, broccoli/cauliflower, garlic, thyme, cumin and 6 cups of water in a large soup pot. Bring to a boil, reduce to a simmer, and cook for about 30 minutes or until all the veg is very soft.
Remove the corn cobs and use the back of a knife to scrape out the starchy corn bits still left in the cob. Discard the cobs and add the creamy corn starch back to the pot. Remove 1 cup of soup from the pot and mix in a blender until totally smooth. Return to the pot. If you like a smoother, creamier soup, you could blend 2 cups of soup.
Season with salt, lots of cracked pepper and lots of dill.
Tracy's Living Cookbook