Corn is on its A-game right now. I can’t seem to get enough of it – on the cob, off the cob, in salads, sautéed and now, soup. This sweet corn soup enlists a really splendid method of boiling the cobs to make a flavorful stock. A quick trip in the blender and you’ve got a creamy soup (without the cream). I originally planned on serving this hot, but it was surprisingly good cold the next day.
Summer Sweet Corn Soup
For the stock:
- 4 or 5 ears corn
- 1 small onion, quartered (or 1 leek stalk, cut into chunks)
- 2 medium carrots, sliced
- 1 garlic clove, smashed lightly
For the soup:
- 1 T. canola oil
- 1 small onion, chopped
- Thinly sliced scallion (for garnish, optional)
1. To make the stock, cut the kernels from the corn and set aside. Combine the corn cobs, onion, carrot and garlic in a large pot. Add 2 quarts water and bring to a boil. Season with a little salt. Reduce the heat, cover and simmer for 1 hour. Strain and return to a boil. Transfer to a smaller pot when reduced to about 5 cups.
2. Heat the oil in a heavy soup pot. Add the onion and salt and cook until tender. Add the corn kernels and cook a few minutes. Add the corn stock. Bring to a simmer. Cover and simmer for 30 minutes. Taste and adjust seasoning.
3. Transfer 1/2 the soup to a blender or food processor (let cool!) Carefully blend until smooth. Return to the pot with the chunky soup, stir and bring to a boil. Adjust seasoning.
4. Serve hot or cold with a little scallion.
Recipe adapted from Martha Rose Shulman’s Recipes for Health