Florida Vegetable Recipe

Vegetable-6130

Amount	Ingredient
Ingredients
2 tablespoons	unsalted butter
1/2	onion, finely chopped
1 pound	fresh corn kernels
1 large clove	garlic, minced
4 cups	low-sodium broth (vegetable or chicken)
	kosher salt and freshly ground pepper
2 tablespoons	sour cream
2 medium	tomatoes, coarsely chopped
	scallion, thinly sliced
	cilantro, finely chopped, plus more for garnish

Preparation Melt butter in a large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes. Add corn and garlic, and cook, while stirring, until the corn is lightly browned, about 5 minutes. Add broth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper to taste. Using a slotted spoon, transfer 1 1/2 cups of corn to a blender, add sour cream and a 1/2 cup of the cooking liquid and puree until smooth, for about 2 minutes. Return the puree to the soup. Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through. Serve hot and garnish with cilantro. Yield 4 servings