SUBMITTED BY: Angela Lindstrom
1 lb. Yukon Gold Potatoes
1 bay leaf
5-6 fresh sage leaves, finely chopped, or 2 tsp. dried, crumbled sage
1 1/2-2 tsp. sea salt, plus more if needed
1 large yellow onion
1 tbs. olive oil
1 tbs. unsalted butter
1 cup whole milk
1 cup basic light vegetable broth
1/3 cup heavy cream or half-and-half
4 cups corn kernels, scraped from 6-7 ears corn
2-3 green onions, white and green parts, sliced
1 tsp. cumin seeds
1/2 cup chopped fresh flat-leaf parsley
hot paprika
freshly ground black pepper
4 oz. sharp cheddar cheese
DIRECTIONS:
Scrub the potatoes, cut them into 1/2-inch dice, and put them in a large soup pot with 3 cups water, the bay leaf, the sage, and a teaspoon of sea salt. Bring the water to a boil, lower the heat, and simmer for 5 to 6 minutes.
Meanwhile, chop the onion coarsely and saute it in the oil and butter with a pinch of salt over medium heat, stirring often, until is is translucent and browning in spots, about 15 minutes. Add the onion to the soup, along with milk, broth, cream, corn, and sliced green onions. Bring the soup back to a simmer and let it bubble for another 6 to 7 minutes.
Toast the cumin seeds for a few moments in a dry skillet, and then grind them coarsely in a mortar or spice grinder. Add the cumin, parsley, a pinch of hot paprika, and some black pepper to the soup. Taste the soup, and add more salt if needed.
Keeping the soup at just below the simmer point, slowly stir in the grated cheese, allowing it to melt smoothly into the soup. From this point onward, you cannot let the soup simmer or boil, as that would curdle the cheese. If you need to reheat it, do it carefully, watching and stirring.
If you enjoyed this article, please consider sharing it!
