Ingredients
2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
Directions:
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat.
- Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes.
- Dust the vegetables with flour & stir to coat everything well. Pour in the vegetable stock and bring to a boil.
- Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes breakdown (this will help to thicken the soup and give it a good texture).
- Cut the corn kernels off the cob and add to the soup.
- Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.
- Stir in the parsley and give it another little drink of olive oil.
- Ladle the soup into bowls and serve.
