Ingredients Jump to Instructions ↓

  1. 1 Large ear corn

  2. 1 1/2 lbs 681g / 24oz Snap peas

  3. 3 cups 711ml Water

  4. 2 teaspoons 10ml Salt

  5. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  6. Grated Parmesan - for garnish

Instructions Jump to Ingredients ↑

  1. Using a sharp knife, remove the kernels from the ear of corn. Spoon the kernels into a small bowl and set aside.

  2. Cut both ends off the snap peas, pulling off the threadlike strings. In a large pot, add the snap peas and enough water to cover and bring to a boil. Reduce the heat and simmer until tender, about 15 minutes, still a little crisp. Cool. Break each snap pea in half, removing any remaining string.

  3. Working in two batches, place the snap peas in a blender with the cooking liquid and blend until a smooth puree. Pour into the pot, add the corn and the salt and pepper. Reheat the soup gently over medium-low heat.

  4. Spoon a ladleful of hot soup into the bottom of warm shallow soup bowls and sprinkle with grated Parmesan.

  5. This recipe yields 6 servings.

  6. Each serving: 57 calories ; 834 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 11 grams carbohydrates; 3 grams protein; 2.91 grams fiber.


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