Appetizers / Soups / Salads

White corn and rosemary soup is for Soup.

White corn and rosemary soup takes 20 minutes to prepare.

White corn and rosemary soup takes 50 minutes to cook.

White corn and rosemary soup makes 6 servings.

The ingredients for White corn and rosemary soup are:

1 tsp olive oil
1 medium yellow onion, thinly sliced
1-pound package frozen baby gold and white corn or all-white whole-kernel corn
3 c fat-free, low-sodium chicken broth
1 tbsp chopped fresh rosemary or 1 tsp dried, crushed
1/4 tsp salt
1/8 tsp white pepper, or to taste

Here is how you make White corn and rosemary soup:

This makes 6 servings of 3/4 cups each.According to the book, it has 63 calories per serving. Sparkrecipes thinks it has more. It will likely depend on the broth you use.In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally. Stir in the corn; cook for 4 minutes, stirring occasionally. Stir in the broth and rosemary; bring to a boil over medium heat. Add the salt and white pepper. Reduce the heat; simmer for 40 minutes (no stirring needed).Working in batches, process the soup in a blender or food processor until almost smooth. Reheat.Optional: Garnish with rosemary springsNumber of Servings: 6Recipe submitted by SparkPeople user PERVERSEDMIND.

The nutritional information for White corn and rosemary soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 108.9

• Total Fat: 3.4 g
• Cholesterol: 0.0 mg
• Sodium: 566.3 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 2.5 g
• Protein: 3.2 g

The dietary needs meet for White corn and rosemary soup is Vegan