Corn Soup


Corn Soup 

From 101 Cookbooks

September might be my favorite cooking month of the year.  The farmers markets are chock full of great produce, and there’s a nip in the air that warrants comfort foods I’ve missed all summer.  This recipe embodies that combo.  It takes fresh corn, which is still in abundance at Midwest farmers markets, and turns it into a thick, hearty, warm soup.

I made it on a whim for dinner one night because I had a TON of corn left over from the Labor Day BBQ (I guess everyone filled up on the pork and forgot to eat their veggies!).  It made a fabulous dinner and I went to bed happy.  Then I woke up the next morning hungry and inspired.  I took Heidi over at 101 Cookbooks’ advice and served it up over a bed of cooked farro.  And then, since we feel incomplete without eggs in our breakfast, we topped it with a fried egg.  And life was so good.

Ingredients

  • 6 ears fresh corn, husks removed
  • 8 cups water
  • 2 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1 lb potatoes, cut into 1/4 inch dice
  • large pinch of salt
  • 4 medium shallots, chopped (I used 1/2 a white onion, cause that’s what I had)
  • 3 medium garlic cloves, smashed and chopped
  • 2 tsp salt
  • pepper, to taste
  • plain yogurt, to serve
  • cayenne pepper, to serve

Preparation

  1. Bring water to boil in a large pot.
  2. While water is coming to a boil, cut the kernels off the corn cobs.  Reserve corn kernels.
  3. Place the naked cobbs in the boiling water.  Reduce heat to low and simmer for 15-30 minutes, or until you prep the rest of the ingredients.
  4. Heat the olive oil and butter in a large skillet over medium-high heat.
  5. When fat is hot, add potatoes and a large pinch of salt, stir to coat.  Saute for about 7 minutes, or until potatoes are nearly cooked through.
  6. When potatoes are nearly cooked through, add shallots and garlic and saute for another 3-4 minutes.
  7. Remove cobs from corn broth; discard cobs.  Add potato mixture, reserved corn kernels, and 2 tsp salt to the corn broth.
  8. Simmer for 2 minutes.
  9. Allow mixture to cool slightly.
  10. Place mixture in blender and puree.  I like my soup pretty silky, so I split my soup into two blending batches, making one a complete velvety puree, and the other mildly chunky.
  11. Return soup to pot and heat.  Taste and correct for salt and pepper.
  12. Serve with a sprinkle of cayenne and a dollop of plain yogurt.  (Even if you don’t think you like yogurt, it really brightens the flavors and doesn’t taste like yogurt if you stir it in.  My yogurt hating roommate confirmed this).

Serves 4 heaping bowls as soup.  If you serve it over the farro with a fried egg it is EXTREMELY filling, and would easily make 6 servings.

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