Corn Soup II + Rosemary Flatbread


Soups are becoming one of my favorite things to make. They are healthy and delicious especially if you make a homemade broth. I made another corn soup (here), that was also very good. Breads are still a challenge for me, but this flatbread was easy and tasty.

Corn Soup II

Serves 4


4 cups water

1 ham bone

8 ears of fresh corn, kernels cut from cobs, cobs broken in half

2 Tbsp. butter

½ onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 garlic clove, minced

2 thyme sprigs

2 bay leaves

¼ cup ham, diced


Bring water, ham, and corncobs to a boil, and allow to simmer for an hour. Reserve stock. Melt butter in pot over medium high heat. Add onion, carrot and celery. Saute for 10 minutes. Add garlic and corn (reserve ¼ cup corn for garnish) and cook for another 5 minutes. Add stock, thyme, bay leaf, salt, and pepper. Bring to a boil. Cover partially, reduce to low, and simmer for 20 minutes. Discard herbs. With an immersion blender, blend soup till smooth. Season with salt and pepper. Garnish with ham and corn.

Inspired by Sunday Suppers

Rosemary Flatbread

Makes 16 flatbreads


1 cup warm water (110 degrees)

1 tsp. active dry yeast

3 cups flour

3 Tbsp. olive oil

2 tsp. salt

1 tsp. sugar

1 egg

Sea Salt

¼ cup rosemary, chopped


Place water in bowl and sprinkle in yeast. Let stand 5 minutes until foamy. Mix together flour, oil, salt and sugar. Stir until dough forms. Turn out dough onto floured surface and knead until smooth, about 2 minutes. Transfer to lightly oiled bowl covered with a clean dish towel. Let dough stand for 1 hour. Pre-heat oven to 350 degrees. Divide dough into 16 equal pieces. Roll out each piece out 4 by 10 inches. Mix egg with a splash of water. Brush egg wash on flatbread and sprinkle with sea salt and herbs. Place 4 on baking sheet, bake rotating sheets halfway through, until crisp and golden 18 to 22 minutes. Let cool on wire rack.

Recipe by Sunday Suppers


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