Corn on a cob is one of those summer foods that bring back so many childhood memories from the beach when the only thing that bothered us was whether we had corn kernels stuck to our teeth. Dedicated to the good old timeless summer days we combined this versatile ingredient with our white beans. The end result is a delicious and nutritious seasonal soup that is perfect to enjoy during a chilly summer evening with your friends and family. This soup is packed with flavor and will be enjoyed even by the pickiest eaters.
1 jar of beans
3 cobs of sweet corn
1 head yellow onion
salt and pepper
700 ml of hot water
sour cream on serving
For the basil peppers:
2-3 large red peppers
1 handful of basil leaves
balsamic vinegar, salt
toast
Secondly, finely chop the onion and saute it in a saucepan with fat and water until it softens. Then add the corn kernels to the pan and season to your liking. Stir through and continue to cook for about 1-2 minutes on a low heat. Afterwards, add the beans from the jar along with the liquid. Stir everything to combine and add more water. Let it simmer for 7-10 minutes on low heat. Then place the mixture in a food processor or blender and blend until you get a nice smooth consistency.
