Description
A rich, velvety soup made with sweet corn and tender new potatoes, topped with toasted sesame brown butter for a nutty, irresistible finish.
Ingredients
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3 tablespoons unsalted butter, divided
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¼ teaspoon cayenne pepper
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Kosher salt and freshly ground black pepper, to taste
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2 tablespoons sesame seeds
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Kernels from 1–2 ears of corn
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2½ cups water
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~1 cup new potatoes, cubed
Instructions
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Cut kernels off corn and halve the cobs.
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In a saucepan, melt 2 tbsp butter and sauté corn kernels for 2 minutes.
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Add water, corn cobs, and potatoes. Bring to a boil, cover, and simmer 12–15 minutes until potatoes are tender.
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Remove cobs. Blend ¾ of the soup until smooth. Return to pot and stir. Season with cayenne, salt, and pepper.
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In a small skillet, melt remaining 1 tbsp butter until golden (6–7 minutes). Add sesame seeds, cook 1 minute.
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Drizzle sesame brown butter over soup and serve.
Notes
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For extra creaminess, add a splash of coconut milk.
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Toast sesame seeds separately for more control over browning.
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Store leftovers for up to 3 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Soup
- Method: Simmer + Blend
- Cuisine: Fusion / Vegetarian Comfort