Sweet Corn Soup
Yield 6 servings
- 4 tablespoons butter
- 1 onion, diced
- 5-6 medium ears yellow corn, husks and silk removed (1½ pounds)
- 4¼ cups of water
- Salt and black pepper
- Shuck and remove the silks from the ears of corn.
- Bring a large pot of salted water to a boil. Add the corn, cover, and cook for 2 to 3 minutes. (You can roast or grill the ears instead of boiling them—this will give you a smoky flavor.) Drain corn. When cool enough to handle, slice kernels off the ears with a sharp paring knife.
- Melt butter in a heavy-bottomed pot over medium heat. Add the diced onion and ¼-cup of water. Cover and simmer for about 10 minutes. Add the remaining water and corn kernels to the simmering pot for the last 2 minutes
- In two small batches purée the soup in a blender. (Be careful when blending hot soup.) Strain puree through a medium-mesh strainer into a large bowl, pressing to squeeze out the starchy corn juice, and throw away the fibers and skins. Add salt and black pepper to taste.
- For hot soup, gently reheat the soup and then divide into heated bowls. For cold soup, chill soup until cold, at least 3 hours, before serving.
- Garnish hot soup with a purée of roasted green sweet pepper and butter or crème fraîche.
- Garnish cold soup with a few drizzles of basil oil: a purée of ¼ cup just wilted basil and ¼ cup extra-virgin olive oil.
Serve with crusty French bread.
Recipe by Harvest to Table at https://harvesttotable.com/make-sweet-corn-soup/