4 cups chicken broth
1 cup whey (optional)
1 large onion, diced
3 garlic cloves, minced
1 tablespoon chicken bouillon
A few fresh sage leaves (or dried)
1 can evaporated milk
2 cups frozen, fresh or canned corn
3 large potatoes, peeled and diced
1 tablespoon Extra Virgin Olive Oil or grape seed oil
Salt and pepper to taste
Preheat a Dutch oven, add the oil, garlic and onions, fry a few minutes until garlic is brown. Add the other ingredients except for the milk. Bring to a boil, lower and simmer for approximately 45 minutes or until the potatoes fall apart. Add the milk. Turn off heat and cool. Use the hand blender to process and make the soup creamy. Adjust for seasonings.
I served this soup with homemade biscuits (made with yogurt and grape seed oil instead of sour cream and butter). I also served roasted baby beets (from my garden) and Maui onion that another gardener had grown.
|Roasted baby beets with Maui onions in olive oil and drizzled with Balsamic Vinegar|