5 Ingredient Corn Soup

Ingredients

• Corn (177 g)
• Butter (10 g)
• Potatoes (140 g)
• Cayenne (0.5 tsp)
• Salt (1 dash)
• Sesame Seeds (1.5 tbsp)

Instructions

1. Cut the kernels off the cob and cut the cobs in half. May also substitute for frozen or canned corn.
2. Heat butter in a medium saucepan over medium heat. Add the corn kernels and sauté for roughly 2 minutes.
3. Add 1 to 1 1/2 cups of water, the corn cobs and potatoes and bring to a boil over medium heat. Cover the Saucepan and simmer until the potatoes are tender, 12 to 15 minutes.
4. Remove and discard the cobs. Transfer three-quarters of the soup from the pot to a food processor or blender. Puree until smooth and return to the pot with the remaining soup. Add the cayenne and season with salt and pepper to taste.
5. Melt the remaining butter in a small skillet over medium heat. Cook until the butter begins to turn golden and smell nutty, 6 to 7 minutes.
6. Add the sesame seeds to the hot butter and cook until golden brown, about 1 minute.
7. Drizzle the soup with sesame seed brown butter and serve.