Merely picked garden corn makes a rich, sweet soup. Make this corn soup with sweet corn, water, and a couple of onion. Serve sizzling or cold.
Select ears of corn with recent, green husks. The easiest of the cob should be rounded somewhat than pointed. If the silk is brown and moderately dry, the corn is ripe. Whilst you press a thumbnail proper right into a kernel, it should spurt milk.
To remove corn silk, pull of the husks and rub the silk beneath running water. To remove kernels from cob, clutch the cob vertically and run a sharp paring knife down its length.
Take into account that unrefrigerated sweet corn loses a large number of its sugar within hours of being picked—so the quicker you get your corn harvest on the table, the additional flavorful.
This recipe takes about 45 minutes to organize. If you want to serve it chilled, add about 3 hours refrigerator chilling time.
Sweet Corn Soup
Yield 6 servings
Components
- 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
Instructions
- Shuck and remove the silks from the ears of corn.
- Elevate a large pot of salted water to a boil. Add the corn, duvet, and get ready dinner for 2 to a few minutes. (You can roast or grill the ears as an alternative of boiling them—this will give you a smoky style.) 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 roughly 10 minutes. Add the remainder water and corn kernels to the simmering pot for the ultimate 2 minutes
- In two small batches purée the soup in a blender. (Be careful when blending sizzling soup.) Drive 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 out soup until cold, a minimum of 3 hours, forward of serving.
Notes
Garnishes:
- Garnish sizzling 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 merely wilted basil and ¼ cup extra-virgin olive oil.
Serve with crusty French bread.
Classes Soup
