• Pasolivo Summer Fresh Corn Soup with Tomato Salad Recipe
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Summer Fresh Corn Soup with Tomato Salad

Summer Fresh Corn Soup with Tomato Salad

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COOKING LABEL
Medium
Prep Time
30 minutes
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Full Product Description

Healthy, delicious and made with simple ingredients, this summer corn soup and tomato salad works great as an appetizer or entree.

Ingredients
  • 2 Tbsp. Pasolivo Lemon Olive Oil
  • 1/2 cup onion, diced small
  • 1/2 cup carrot, diced small
  • 1/2 tsp Pasolivo Lemon Salt, plus more for serving
  • 1 large clove garlic, minced
  • 1 Tbsp. minced jalapeno
  • 2 Tbsp. flour
  • 2 3/4 cup vegetable or chicken broth
  • 1 cup new potatoes, diced small (about 4-6 potatoes)
  • 2 ears of corn, kernels cut from the cob
  • 3/4 cup of half and half
    • Topping:
  • 1 cup chopped fresh tomato
  • 4 tsp. chopped fresh parsley
  • 1 Tbsp. Pasolivo Lemon Olive Oil
  • 1 tsp. Pasolivo Pasolivo Blackberry Balsamic
  • 1/8 tsp. Pasolivo Lemon Salt
  • Mix in a small bowl and set aside
Preparation
  1. Warm Pasolivo Lemon Olive Oil in 8-quart saucepan
  2. Add onion, carrots, and Pasolivo Lemon Salt, and cook over medium-low heat until onions are translucent
  3. Add garlic and jalapeno, and cook 1 minute
  4. Sprinkle flour into the pot and stir. Then slowly add vegetable/chicken broth, whisking constantly
  5. Bring to a boil and stir in potatoes, corn, and half &half
  6. Simmer until potatoes are fork tender, approximately 20 minutes
  7. Serve with 3 Tbsp. topping per cup “ tomatoes & dressing
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