Grilled Corn Soup with Yogurt and Mint
- 4 ears corn
- 2 tablespoons olive oil
- 1 small white onion, chopped
- 2 cloves garlic, chopped
- 2 stalks celery, chopped
- 4 cups vegetable or chicken stock
- 1/2 cup mint leaves, chiffonaded
- 1 cup plain whole-milk yogurt, at room temperature
- salt to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Celery (2 stalks)
- Corn (4 ears)
- Garlic (2 cloves)
- Mint, leaves (1/2 cup)
- White onion, small (1)
- Canned Goods
Vegetable or chicken stock (4 cups)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt (1)
- Dairy
- Whole-milk yogurt, plain (1 cup)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published August 2, 2012 (6 months ago).
19 people saved this recipe.
