Recipe: Summer Corn Soup

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	Users > AngelaG > Michael Chiarello''s "Casual Cooking" > Soups & Salads > Summer Corn Soup

Summer Corn Soup

4 cups		corn kernels, from about 5 ears corn (reserve the cobs)
6 cups		water
1/2		onion, coarsely chopped
1		celery rib, coarsely chopped
1		bay leaf
1/2 cup		heavy cream
		Sea salt, preferably gray salt
		Basil Oil, Salsa Rosa, or thinly sliced fresh chives

Cut the corn cobs in half widthwise and place in a pot with the water, onion, celery, and bay leaf. Bring to a simmer and cook for 15 minutes. Remove the corn cobs.

Add the corn kernels, cream, and salt to taste to the pot. Bring to a simmer and cook just until the corn is tender, about 3 minutes. Remove the bay leaf.

Transfer in batches to a blender and blend thoroughly, then strain through a fine-mesh sieve placed over a clean saucepan, pushing on the solids with a rubber spatula to extract as much liquid as possible.

Reheat the soup gently to serve. Do not allow the soup to boil, or it may curdle. Divide among warmed bowls and garnish each portion with a drizzle of Basil Oil or Salsa Rosa or a sprinkle of chives. Serve immediately.

Servings: 4

Recipe Type

Soup

Recipe Source

If the corn juice squirts out when you pierce a kernel with your fingernail, it's time to make this soup. I love it in glass mugs on a late-summer evening; it's equally good hot or cold. Try serving it cold in a large rimmed soup plate with a salad of diced heirloom tomatoes and herbs in the middle.