Sweet Corn Soup
With all the wonderful local Jersey sweet corn available, I had to come up with some new ideas to use it whether it is fresh or as leftover corn on the cob. I have seen a lot of recipes for soups that contain corn, but this soup is like eating the smooth, pureed essence of corn. It is lovely as a side dish, but you could also add diced chicken and vegetables to make a hearty main course.
Make sure you use the sweetest corn available, because the better the corn, the better the soup.
2 tablespoons butter
1 tablespoon olive oil
6 cups fresh corn kernels
Kosher salt and white pepper, to taste
1 tablespoon fresh minced thyme
4 cups corn stock or low-sodium vegetable or chicken stock
1 cup heavy cream
1 cup creme fraiche or sour cream
Hot sauce, to taste
How To Prepare At Home
Heat a large, heavy bottomed pot over medium heat. Add butter and oil and swirl to coat the bottom of the pan.
Add the corn kernels along with the salt, white pepper and thyme. Cook corn kernels for about ten minutes, stirring frequently, until the kernels just begin to color. Watch your heat and don't let them burn.
Stir in the corn stock, heavy cream and crème fraiche. Bring to a boil, then reduce heat and simmer, uncovered, for about 30 minutes. If using sour cream, add it now--you don't want sour cream to boil, or it will curdle. Taste and adjust seasonings. Add a few drops of hot sauce, if you'd like.
Remove from the heat and carefully blend in batches until smooth. When pureeing hot foods in a blender, be sure to only fill the blender jar halfway and to remove the center feed tube to let heat escape. Start the blender on low speed first, then increase to high.
You can also blend this right in the pan with an immersion blender. Check the consistency. If you'd like it a little thicker, continue to simmer until it has reached your desired consistency. If you think it is too thick, thin it out with a little broth, water or even some more cream.
Strain soup through a fine strainer and serve hot, garnished with a dollop of sour cream or crÃ¨me fraiche and some freshly minced herbs.
To make a lower-fat version, stir in 3 tablespoons of corn starch or flour along with another tablespoon of oil after you've cooked the corn for about eight minutes. Stir well and continue to cook for another minute or two before adding the corn stock or vegetable stock.
Use 2 cups whole milk in place of the heavy cream and crème fraiche.
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