Here’s Michael Chiarello’s recipe for the corn soup served at our recent vegetarian dinner party. If you want to keep it veggie, disregard my thought that some chicken stock might be nice. Also, IMO, sauteeing a bit of onion and corn in butter would do more than the small of amount of cream he adds, but I haven’t tried it this way; it’s just a guess.
Summer Corn Soup
Michael Chiarello (italics=dds modifications)
4 c corn kernels (~5 ears corn; reserve cobs)
6 c water (or 2 c low sodium chix stock/4 c water)
1 onion, chopped, divided into 2 piles
1 celery rib, chopped
1 bay leaf
3 T butter, preferably unsalted
1/2 c heavy cream (optional)
Topping / garnish of choice
Cut corn off cobs and set aside. Cut cobs in half and add to water with celery, half the onion and bay leaf. Bring to a simmer and cook for 20 minutes; remove the cobs.
Saute the remaining half of onion in butter until soft, add corn and salt, saute another minute, add to stock. Bring to a boil until the corn is tender, about 3 minutes. Remove bay leaf, adjust salt, add cream.
Transfer in batches to a blender and blend thoroughly (start at a low speed & then ramp it up to avoid lid eruptions). Strain through a fine mesh sieve placed over a clean pot, pushing on the solids to extract as much liquid as possible.
Reheat the soup gently to serve; do not allow to boil! Serve warm, cool or cold, and top with garnish. A dollop of pesto, creme fraiche, basil or tarragon leaves….
I also froze a bit of this, stirring as it hardened to produce crystals. Delicious corn ice resulted, but I have yet to think of what to put it on. Not interesting enough to stand on its own. I keep thinking about chorizo…..