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Silky Sweet Corn Soup with Minced Herbs

Season: Summer

Prep time: 15 minutes

Cook time: 45 minutes

When using ingredients at the peak of their season you don't need many, just the right few. This sweet delicious soup demonstrates that.

Makes 8 bowls

8 ears of corn, husks, stalks, and silk removed

8 tbsp. of butter (4 ounces)

2 yellow onions, sliced thin

Salt to taste (start with 1 tsp.)

1 tsp. minced herbs (for garnish)

lime juice (optional)

In a large stainless steel mixing bowl, place a small towel or paper towel on the bottom, to hold corn in place upright. With your other hand, use a serrated knife to cut off three rows of the kernels at a time. Get as close to the cob as you can. You want to leave some behind for the stock. Save the cobs.

In a soup pot, cover the cobs with 8 cups of water and bring to a boil. Reduce the heat and simmer for about 10-15 minutes. Remove cobs, and set stock aside.

Return the pot to the stove and heat over medium heat. Add the butter. Once melted, reduce heat to low. Add sliced onions and cook slowly, until they are translucent and completely soft. (about 20 minutes)

If onions start to brown add a bit of water. You want them blond in color. Continue to add bits of water if need be. Stir occasionally. Keep an eye on the pan, as not to over cook.

When the onions are cooked, add the corn kernels. Raise the heat to medium-high and saute until kernels are a bright shade of yellow (about 4-5 minutes).

Add just enough stock to cover corn and onions, and raise the heat to high and bring to a boil. Lower heat, and simmer for 15 minutes.

Season with salt. Taste and adjust salt if need be. Take a small amount of corn kernels for garnish and set aside.

With an immersion blender (or other blender in batches) carefully blend the soup until it is pureed.

For a really silky texture, strain the soup one more time through a fine-mesh sieve.

(I recommend this last)

Taste soup. If soup is flatly sweet, add a tiny bit of lime juice, or white vinegar,to balance the soup out.

This soup can be served, warm, hot, or chilled.

Cooks Note: This recipe and quinoa go hand in hand! Garnish with some crunchy quinoa, crumbled, finely minced red pepper flakes (optional) and a few corn kernels.

Herbs such as cilantro, basil, or tarragon will go nicely as well. Sprinkle on top of bowled soup.


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