I could use a bowl of this right now:
It shifts from cold to hot here in Vancouver. “Would you like the cold for breakfast? Sweltering heat for lunch? No problem!” That kind of thing.
I made this a couple of months ago when Dan and I found some super sweet corn from Whole Foods. I think I even cooked this on a hot day in Arizona. Whether it’s a hot day, or cold day…this is good. I love corn soup! It’s basically just chopped onions sauteed with chicken, fresh crushed pepper and salt. Then fresh sweet corn and spinach leaves added right after you turn off the heat. Easy-peasy!
In Manila, our helpers used to cook this at my request. Instead of chicken chicken bits, they actually shred the chicken. They didn’t use spinach leaves, but some slightly bitter leaves (I think they were chili plant leaves). And it was a nice contrast to the sweet corn. It was delicious. I could eat it for days!
I have a bag of leeks and potatoes here waiting to be made into potato leek soup tonight. That’s another easy and tasty soup to make.
Now that it’s starting to cool up, I’m ready to make more soup! Do you have any (easy) soup recipes? Let me know!