Sweet Corn Soup

July 23, 2012, Posted by Carmen Lopez Marshall at 7:24 pm | No Comments

Our dear friend David Nicholson shared this recipe for


For the soup
8 ears farmers market corn
2Tbls butter
salt to taste

For the garnish*
a generous handful of fresh basil
olive oil
fresh garlic
yogurt, sour cream, or creme fraiche
salt to taste

1. Cut the corn off the cob and set aside
2. Break the cobs in half, place in a sauce pan and barely covered with water. Simmer for 30min
3. Either in a food processor or using a mortar and pestle, smash or puree the basil together with the garlic, enough olive oil to moisten, and salt. Set aside
4. Strain the corn cob broth and set aside. Discard the cobs. In the same pan, melt the butter over a medium heat and cook the corn until just done. Don’t let the corn brown.
5. Put the corn in a food processor and puree until smooth adding enough of the reserved corn cob broth to achieve the desired consistency for soup and check for seasoning. For a more elegant soup, strain the puree through a fine mesh sieve or a chinoise.
6. Allow the soup to chill for a few hours before serving.
7. Place a dollop of yogurt in the center of each bowl and another dollop of the pesto for garnish

*Only one option. You could also use ground toasted cumin and chipotles, fried sage leaves, dill, thyme…

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