Skill required: Confident Cook
2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 celery stalk, finely chopped
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 cup dry white wine
3 Yukon gold potatoes, peeled and cut into 1/2-inch pieces
2 cups homemade or low-sodium ready made chicken stock
1 cup nonfat milk
3 cups fresh corn kernels
1 1/4 teaspoons coarse salt
Freshly ground pepper, to taste
2 ounces sharp white cheddar cheese, grated
1. Heat oil in a saucepan over medium heat.
2. Add onion and cook until softened, about 4 minutes.
3. Add celery and cook until tender, about 4 minutes.
4. Add coriander, cumin and cayenne.
5. Raise heat to medium-high and add wine. Cook until most of the liquid has evaporated, 2 - 3 minutes.
6. Add potatoes, stock and milk and bring to a boil. Skim any foam from surface.
7. Reduce heat and simmer until potatoes are tender, about 15 minutes.
8. Add corn and cook until tender, 3 - 4 minutes.
9. Remove from heat. Transfer 2 cups soup to a blender.
10.Let cool slightly, then purée.
11.Return purée to pan, and stir. Reheat if needed.
12.Season with salt and pepper.
13.Pour into bowls and top with cheese.
Yield: 6 servings
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