"Vegetable Soup with Corn on the Cob - PERFECT FOR THOSE COLD DAYS that even Grandma would applaud!"

 "Vegetable Soup with Corn on the Cob - PERFECT FOR THOSE COLD DAYS that even Grandma would applaud!"

Ingredients

(all inexpensive and easy to find)

: 2 large ears of corn (or 1 large can of drained sweet corn)

2 medium carrots

2 medium potatoes

1 leek (only the white and light green parts)

1 large onion

1 medium zucchini

1/2 chorizo ​​sausage (optional, but adds a touch of sin)

1 liter + 200 ml of water or vegetable broth

Olive oil to taste

Salt and freshly ground black pepper

1 bay leaf

Fresh cilantro or parsley (at the end, for aroma)

Step-by-step

(easy, even your brother-in-law could do it):

Cut the corn cobs into thick slices, 2-3 fingers wide (it looks rustic and beautiful!). If you use canned corn, skip this step.

Chop the onion and leek and sauté in a drizzle of olive oil in a large pot until translucent.

Add the diced carrots and potatoes, the zucchini cut into half-moons, and the chorizo ​​in slices. Let it sweat for 3-4 minutes, stirring.

Add the corn cob slices, the bay leaf, cover with hot water/broth, and season with salt and pepper.

When it boils, reduce the heat and let it cook for 25-30 minutes (until the vegetables are tender and the corn releases that sweet smell that makes you want to cry).

Remove 3-4 corn cob slices + 2 ladles of vegetables and set aside (to keep some whole pieces).

Using an immersion blender, puree the rest of the soup until velvety. If you want it even creamier, add 1 tablespoon of heavy cream or cream cheese (optional, but it's obscenely good).

Add the reserved pieces back together, adjust the salt, and let it simmer for another 3 minutes.

Serve piping hot with a drizzle of extra virgin olive oil and chopped cilantro.

Result: a creamy, sweet corn soup with whole pieces that burst in your mouth. Perfect with toasted Alentejo bread and butter.