Toasted Corn Soup

Toasted Corn Soup

1/2 medium onion, finely diced


1 large carrot, finely diced


1 to 2 ribs celery, finely diced


1 tablespoon Sunflower oil


2 cups frozen white corn, thawed


3 cups chicken broth

Heat the oil in a medium-size heavy saucepan (preferably nonstick) on high heat. Add the onion and carrot and cook until the onion starts to soften. Stir in the diced celery ribs and corn. Let the mixture cook on high until the pieces start to brown, then stir and continue to brown the vegetables, stirring only when the bottom pieces start to turn color (this should take about 10-12 minutes).
Stir in the chicken broth and heat just until boiling. Serves 3-4.

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