2 tablespoons butter
extra virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only or 1 teaspoon dried thyme leaves
1/4 cup flour
6 cups vegetable stock
2 cups heavy cream
2 potatoes, peeled and diced
2 cups frozen corn, or 6 ears of fresh corn
salt and pepper
1/4 cup chopped fresh parsley, or 2 teaspoons dried parsley
*** LIGHT VERSION***
omit butter
replace 2 cups heavy cream with 1 cup fat free half and half
- Heat the butter and 1 tablespoon of olive oil in a pot over medium heat. Add the onion, garlic and thyme. Cook for about 8 minutes.
- Dust the vegetables with the flour and stir to coat.
- Pour in the vegetable stock and bring to a boil.
- Boil for 10 minutes, until the potatoes break down.
- Cut the corn off the cob, or if using frozen, add to the pot.
- Season soup with salt and pepper and simmer about 10-12 minutes, until the corn is soft.
- Stir in the parsley.
