|2 servings||calories per servings 440||protein serving 12 g||carbs per serving 73 g||total fat per serving 13 g|
This simple savory soup has a touch of natural sweetness from summer corn; not only from the fresh-cut kernels, but also from the cob as it simmers away in the pot on the stove before serving. Another summertime favorite - a fresh tomato 'n mayo sandwich - makes an appearance here as well. This humble combination of toasted bread (ours is baked in Atlanta by H&F Bread Co) topped with thick slices of the juicy tomatoes is something enjoy almost daily, not only because of its simplicity, but also because it’s just so refreshing, comforting and down-right delicious.Though we'd normally go for our favorite jar of Duke's at home, we opted for vegan mayo this round to make the meal entirely plant-based and satisfying for all eaters at the dinner table.
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||8 g|
Place a sauce pot over high heat. Add 4 cups water, bouillon cube and 1/4 teaspoon kosher salt.
MISE EN PLACE
• Shuck corn. Cut kernels from corn. Scrape milky liquid from cob; add cobs to broth.
• Slice 4 full round slices from the center of the tomato. Chop remaining tomato.
• Dice potato.
• Chop green onion, keeping white and green parts separate.
• Pick and chop parsley leaves.
• Pick and slice basil leaves.
• Pick and chop thyme leaves; add stems to broth.
When broth boils, add corn, potato and onion whites. Reduce heat to medium-high. Boil until potatoes are tender, 10-15 minutes.
While soup cooks:
• Toast bread as desired.
• Spread with mayonnaise.
• Add 2 slices tomato to each bread slice.
• Season with 1/4 teaspoon kosher salt and 1/2 teaspoon pepper. Garnish with basil.
• When potatoes are tender, discard corn cobs and thyme stems.
• Fold in chopped tomato, onion greens, parsley, chopped thyme and 1/2 teaspoon pepper.
• Taste and adjust seasoning as desired with kosher salt and pepper.
• Divide soup between 2 bowls.
• Serve with open-face sandwiches, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...