Corn Soup

The first picture is what the soup looked like before we used the immersion blender. The kids loved hearing the blender and watching it transform the soup from chunky into smooth! We also talked about the different ways of cutting vegetables-- chopped (big) onions, diced (medium) celery, and minced (small) garlic. Our cooking tools were a garlic peeler, a vegetable chopper, a vegetable peeler and an immersion blender to prepare the soup. Quote of the day: After cutting a Yukon Gold Potato in half and showing the color of the potato to the kids, I said "I wonder why they call this a Yukon GOLD potato?" Someone said: "Because its a yellow tomato!"

Ingredients:

6 ears sweet corn or 1 bag frozen corn
1 medium onion, diced
1 garlic clove, minced
½ medium Yukon gold potato, peeled and finely chopped
½ stalk of celery, chopped
1 Tbsp. olive oil, or butter
1 tsp. salt + more to taste
4 cups chicken or vegetable stock
Fresh parsley

Cooks Tools:

Potato peeler
Chopper
Immersion blender
Garlic roller

Preparation:
In a large pot heat oil or butter over medium heat. Add onions, celery, garlic and 1/2 tsp. salt. Cook, stirring occasionally, until onion wilts, about 3 minutes.
Meanwhile, peel and chop potato. Add potato and broth to pot. Bring to a boil. Cook until onions and potatoes are very soft, about 10 minutes. Add corn. Cook until heated through, about 2 minutes.
Puree with an immersion blender or in a blender or food processor (do this in small batches to avoid splashes and burns).
Add salt to taste. Garnish with parsley.