Sweet Corn Soup
Committee meeting working lunch, 9/27/12 (previously frozen)
This soup is the taste of summer sweet corn in a silky bowl. You can make it during the summer and freeze it in individual portions for a little taste of summer whenever you want. You can also use frozen corn, either from the store or put up from the summer.
- 6 ears sweet corn, husks and silk removed, cleaned
- 2 tablespoons butter
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 1/2 cup milk
- Black pepper
Use a knife to slice the corn kernels off the cobs. Save the kernels for later use. Place the cobs in a pot with just enough water to cover them. Bring to a boil, then reduce heat to a simmer while you prepare the rest of the soup. (If using frozen corn, skip this step.)
In a large pot over medium heat, melt the butter. Add the onion and cook until translucent, about 5-6 minutes. Add carrot and celery and cook until tender, about 5-7 minutes more. Add the corn kernels and stir.
Turn off the heat from the simmering cobs. Leaving the cobs in the pot, pour the water over the corn and vegetable mixture until corn is just covered. (If using frozen corn, just use regular water.) Bring to a boil, then reduce heat and cook until corn is tender, about 6-8 minutes.
If desired, you can leave the soup chunky. For a smooth texture, puree either using an immersion blender, or in batches in a food processor or blender (be careful blending hot liquids – they can splash painfully). If desired, pass pureed soup through a sieve, pressing liquid out with a spatula, to remove any tough kernel pieces.
Add milk, then add salt and pepper to taste. The salt should make the flavors brighter. If it tastes salty, you’ve gone too far.