ELOTE SOUP

INGREDIENTS

1 tbsp extra virgin olive oil

2 cups uniformly diced potatoes

1 medium sweet onion, chopped

2 cups vegetable broth or stock

3 cups fresh corn kernels removed from the cob (may substitute frozen, if fresh corn is not available) - approximately 5-6 ears of corn.

1 ear of corn for garnish pieces.

1  tsp salt

1/2 tsp black pepper

1/3 cup heavy cream (may substitute a non-dairy option, but - if you can…. go with the cream.)

1 tsp chili powder - we prefer ancho.

6drops dōTERRA Lime Essential Oil -or, more to taste.

PREPARATION

Clean and grill an ear of corn - set aside. Boil remaining ears of corn, allow to cool. Cut kernels from the cob and reserve.

In a dutch oven over medium heat add the oil. Add the the potatoes and onion and cook until the onion is tender, about 5 minutes.

Stir in the vegetable broth, corn, and salt and black pepper. Bring to a boil, then a simmer and cook until potatoes are tender, about 25 minutes.

Add the heavy cream and stir gently. Do not allow the mixture to come to a boil.

Remove from heat and stir in chili powder and Lime Essential Oil.

Take half of the mixture and place in a blender on high speed. Return blended mixture to the pot and gently stir to combine.

Serve in bowls and top with a piece of the grilled corn cut from the cob. When cutting the kernels from the cob, try to achieve larger pieces for this garnish. Sprinkle a bit of Ancho chili powder and add a sprig of dill, parsley, or whatever strikes your fancy.