Thursday, June 21, 2007

Simple Creamy Corn Soup

Copyright 2007 by Cooking With The Single Guy

4 ears of sweet white or yellow corn
1/2 cup of heavy cream
2 cups of chicken broth
1/2 sween onion, diced
2 T extra virgin olive oil
salt and pepper for taste

Roast or grill corn in oven or open grill to char it a bit. If roasting in oven, just drizzle with extra virgin olive oil and place in 375 degree oven for about 15 to 20 minutes.

Remove corn kernels from the cobb. Set aside (leaving a few kernels for garnish). In a saucepan, warm olive oil and saute onion until translucent, about 2 to 3 minutes. Add chicken broth and bring to a boil, then reduce to a simmer and add corn kernels, simmering for about 10 minutes and then pulse with a hand blender. Get a chinois or other screen and run soup through screen to remove any corn pulp. In the corn soup, add heavy cream. Season with salt and pepper to taste and then serve with tortilla garnish and some corn kernels.

Makes 2 to 3 servings.

Pair with a glass of cold beer.

TIP: The chinois is a screen in a cone shape. This is used a lot of times for soups or purees to get a smooth texture by removing any pulp or bits. You can also use a tamis which is a flat screen in a circle shape that fits over a bowl.

ADD A TWIST: To create a different taste dimension to your creamy corn soup you can add a tablespoon of either fish sauce or lime juice. Just be sure to add it with the soup off the heat so the cream doesn't curdle from the tartness.

1 comment:

Anonymous said...

Looks wonderful - corn is such a summer food, I imagine the sweetness goes nicely with the cream. I could see lime juice working well too - especially if you added a spritz to the beer.