Sweet Corn Soup

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* Exported from MasterCook *

 

Sweet Corn Soup

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 206

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

Vce:Soups From Scratch

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ears corn

1 tablespoon butter or corn oil

1 small onion -- thinly sliced

1/2 cup grated waxy potato -- such as Yellow Finn

7 cups water -- PLUS

OR Quick Stock

(see separate recipe)

1 cup water

Salt

Half-and-half or milk -- optional

Chopped parsley

OR basil

OR lovage

OR tarragon

OR chives

OR dill

 

SERVES 6 TO 8

 

Don't be fooled by the simplicity of this recipe, for corn can be seasoned

almost endlessly with herbs and spices. Success depends on using sweet

corn, in season; frozen corn needs a supporting stock. I prefer the golden

color that yellow corn gives to this soup. Shuck the corn, remove the

silk, then slice off the kernels. You should have about 4 cups. Use the

flavor-filled cobs in the stock if you're making one.

 

In a wide soup pot, melt the butter, then add the onion, potato, and 1 cup

of the water. Cover the pot and stew over medium heat until the onion is

soft, about 10 minutes. Add the corn, 1 teaspoon salt, and the remaining

water and bring to a boil. Lower the heat and simmer, partially covered,

for 10 minutes. Cool briefly, then purée in a blender in two batches,

allowing 3 minutes for each batch. Pass through a food mill or fine

strainer, then return the soup to the stove and stir in a little

half-and-half to thin it if desired. Taste for salt and serve sprinkled

with herbs. When reheating, stir frequently and don't boil or the soup

will curdle.

 

VARIATIONS:

 

Corn Soup with Flavored Butter: Float a thin slice of flavored butter in

each bowl of soup. Herb or blossom butters (see separate recipes) are good

choices. As the butter melts, the flavors and flecks of herbs and flowers

are released into the soup.

 

Corn Soup with Poblano Chiles and Tortilla Strips: Roast, peel, and seed a

poblano or other large green chile, then cut it into thin strips. Place

some in each bowl with a little crumbled feta or grated Muenster and

garnish with chopped cilantro and thin, crisp ribbons of corn tortillas,

(see recipe for Tortilla Strips and Chips).

 

Corn Soup with Tomatoes and Basil: Peel, seed, and dice into neat small

pieces 1 ripe red or yellow tomato. Slice several basil leaves into thin

strips. Place small cubes of fresh mozzarella in each bowl, add the soup,

and garnish with the tomato, a shower of basil, and freshly milled pepper.

 

Roasted Corn Soup: Prepare roasted or grilled corn, then remove the

kernels. Or sear cut corn kernels in a hot cast-iron skillet until lightly

browned. The slightly smoky flavor goes well with additions of minced

green chile, lime juice, and tortilla strips.

 

Other seasonings for corn soups:

 

Puréed chipotle chile mixed with sour cream

Lime juice, grated ginger, and curry powder

Puréed roasted sweet or hot peppers

crème fraîche and chives

and Cilantro Salsa (see separate recipe).

 

 

 

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