I’m back, bitches! I’ve been home from our amazing Europe trip for over a week but I’ve been having a very difficult time getting back into the swing of things. I was sure I’d have a recipe post up before now but apparently my creativity is still on vacation. I’m still sorting through all of our Germany and Prague photos and plan to share some of them in my next post so keep an eye out.
In the meantime, I have an amazing summer corn soup recipe to share with you. If it’s hot and humid where you are, soup might not be what you’re craving but this isn’t a recipe that can be enjoyed properly in the colder months. The secret is fresh, sweet, summer corn as well as the cobs themselves, which I use to make a stock.
Corn stock takes this soup to the next level. It’s rich and creamy without the use of butter or heavy cream. I used chicken stock for some added savoriness but for a vegetarian soup simply use vegetable stock. As always, I highly recommend using homemade stock. If that’s not possible, use a low sodium store-bought stock.
Summer Corn Soup
- 8 ears fresh corn
- 2 quarts water
- 1 tablespoon extra virgin olive oil
- 2 cups yellow onion, diced (approximately 1 medium/large onion)
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 2 cups chicken or vegetable stock, preferably homemade or low-sodium
- optional garnish: creme fraiche and chives
- Slice the kernels from each corn cob and place in a bowl. Set aside.
- Break each corn cob in half and place in a large dutch oven or stock pot. Cover the cobs with 2 quarts of cold water. Bring the water to a boil and turn the heat to low. Simmer, uncovered, for 40 minutes.
- While the corn cobs are simmering, heat the olive oil in a large pot over medium low heat. Add the onions and cook until translucent, approximately 2 minutes, then add the garlic, salt and reserved corn. Cook for several minutes until the corn is soft, stirring frequently, and then remove from the heat and cover.
- Once the corn cobs have finished simmering, strain the liquid and add 2 cups of it to the corn mixture along with 2 cups of stock. If the corn stock has reduced to less than 2 cups, simply add more stock or plain water. Simmer the ingredients together over medium heat for an additional 15 minutes, covered.
- Ladle the soup into a blender and puree in batches. Press the soup through a food mill or fine mesh strainer. Season with salt and pepper to taste. If a thinner consistency is desired, add additional stock (use the corn stock if there’s any leftover).
- If using, garnish with creme fraiche and chives before serving.
For help troubleshooting a recipe, please email [email protected] I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.