Tuesday, August 4, 2009

Summer Corn Soup

You can buy 3 ears of corn for about a dollar right now at your grocery store or farmers market so this recipe is really easy on your wallet. The garnish for this soup is what really makes it so don't skip the bacon and the green onion, crème fraîche and cayenne pepper give it some kick and color. This soup will keep for several days in the fridge, is kid friendly and a great starter for a BBQ or quick lunch.

Summer Corn Soup

  • 3 cups whole milk
  • 3 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
  • 2 tablespoons (1/4 stick) butter
  • 1 large onion, chopped
  • 1 large carrot, peeled, thinly sliced
  • 1 celery stalk, thinly sliced
  • 1 garlic clove, pressed
  • 2 cups water
  • 2 large fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 bay leaf
  • Ground white pepper
  • 2 thick bacon slices, diced
  • 1/3 cup fresh corn kernels cut from about 1/2 ear of corn
  • 1 green onion, thinly sliced
  • Pinch of cayenne pepper
  • Crème fraîche*, stirred to loosen
  • Bring milk and corncob halves (not kernels) just to boil in heavy medium pot. Remove from heat, cover, and let steep while sautéing vegetables.
  • Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and sauté until translucent, about 5 minutes (do not let onion brown). Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes. Add 2 cups water, herb sprigs, bay leaf, and milk with corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.
  • Discard corncobs, herb sprigs, and bay leaf. Cool soup slightly. Working in batches, puree soup in blender until very smooth. Strain into large bowl, pressing on solids to extract as much liquid as possible. Season soup to taste with salt and white pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
  • Cook bacon in small skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Transfer to small bowl. Mix in corn, green onion, and pinch of cayenne. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  • Rewarm soup over medium heat. Divide among bowls. Sprinkle garnish over, drizzle with crème fraîche, and serve.
  • *sold at some supermarkets and at specialty foods stores


No comments: