CORN SOUP WITH FRESH MARJORAM

12 oz. Corn Kernels, fresh or frozen (thawed)

4 1/2 cups Chicken Stock

3/4 oz. Lucinda’s® Fresh Marjoram Leaves, finely chopped (no stems)

 

Purée the corn in a food processor with a little of the chicken stock, then force the mixture through a sieve. Combine the corn purée with the remaining chicken stock in a saucepan, cover, and simmer for 5 minutes. Stir in the marjoram, season to taste with salt and pepper and serve.

Makes 4 servings.

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