White corn and rosemary soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tsp olive oil1 medium yellow onion, thinly sliced1-pound package frozen baby gold and white corn or all-white whole-kernel corn3 c fat-free, low-sodium chicken broth1 tbsp chopped fresh rosemary or 1 tsp dried, crushed1/4 tsp salt1/8 tsp white pepper, or to taste
This makes 6 servings of 3/4 cups each.
According to the book, it has 63 calories per serving. Sparkrecipes thinks it has more. It will likely depend on the broth you use.
In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally. Stir in the corn; cook for 4 minutes, stirring occasionally. Stir in the broth and rosemary; bring to a boil over medium heat. Add the salt and white pepper. Reduce the heat; simmer for 40 minutes (no stirring needed).
Working in batches, process the soup in a blender or food processor until almost smooth. Reheat.
Optional: Garnish with rosemary springs
Number of Servings: 6
Recipe submitted by SparkPeople user PERVERSEDMIND.
According to the book, it has 63 calories per serving. Sparkrecipes thinks it has more. It will likely depend on the broth you use.
In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally. Stir in the corn; cook for 4 minutes, stirring occasionally. Stir in the broth and rosemary; bring to a boil over medium heat. Add the salt and white pepper. Reduce the heat; simmer for 40 minutes (no stirring needed).
Working in batches, process the soup in a blender or food processor until almost smooth. Reheat.
Optional: Garnish with rosemary springs
Number of Servings: 6
Recipe submitted by SparkPeople user PERVERSEDMIND.
Nutritional Info Amount Per Serving
- Calories: 108.9
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 566.3 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 2.5 g
- Protein: 3.2 g
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