Our chef, Matt, made this soup to be tray passed at our launch party here. It was a crowd favorite. I mean, we ran out. You can serve it like this, in little cups, or you can serve it in bowls as a prelude to dinner. It’s rich, so a few bites of it is a real luxury to swirl around in your mouth. Here’s how you make it:
INGREDIENTS:
6 ears of corn and pulp (cut corn from cob, reserve cobs)
2 white onions, peeled and sliced
6 cloves garlic, chopped
1 white potato, peeled and diced
2 oz brown sugar
4 oz white wine
1 quart corn stock (see recipe below)
2 oz extra virgin olive oil
1 cup heavy cream (optional)
salt and pepper to taste
TOOLS:
cutting board
sharp knife
large mixing bowl
stock pot
large sauce pot
blender/mixer (preferably a Vita Prep)
cheese grater
CORN STOCK PROCEDURE:
Grate all corn cobs into a bowl with cheese grater to remove pulp and release corn milk. Set aside this pulp and milk for soup preparation. Place cobs in a stock pot and cover with water. Add a little salt, and bring to a boil. Then simmer for 30-40 minutes. Strain liquid and set aside.
Use this stock for the base of soups or sweeten with a little sage simple syrup and fresh lemon juice for a Sweet Corn Agua Fresca.
CORN SOUP PROCEDURE:
In a large sauce pot over high heat, combine olive oil, onions, garlic, potato, brown sugar, and corn kernels. Sauté until lightly golden brown and caramelized, stirring regularly with a wooden spoon. When the liquids have reduced to a caramel, add white wine and cook for one minute. Then add corn stock and cream (optional), and bring to a simmer. Cook on medium heat for 15-20 minutes until potatoes are tender (test by piercing a potato with a knife). Season with salt and pepper to taste. Blend on high until velvety smooth. For best results us a Vita Prep Mixer.
Allow to cool at room temperature to develop it’s flavor. Garnish with basil or dill, fresh corn, toasted almond and/or creme fraiche. A bit of crab salad would be a nice topping too! Here we used summer truffles and pickled peppers. Yum!
