Main | Classic Summer Gazpacho »

Velvet Corn Soup

Friday, June 6, 2008 at 04:32PM
Posted by Registered CommenterTselani
Serves 6

6 medium ears corn
2 medium yellow onions, chopped
2 tablespoons extra virgin olive oil
8 cups low sodium chicken stock
4 cups water
1 cup low-fat milk
2 tablespoons fresh thyme

Shuck corn ears and remove kernels with a mandolin or sharp knife. Chop the corncobs into two inch pieces using a cleaver and place in a large soup pot. Pour the water and chicken stock over the corncobs. Cover and bring to a boil over high heat. Remove the lid, turn the heat down to medium and simmer two hours. This will develop a highly flavorful base for your soup.

Meanwhile, heat the oil in a sauté pan until hot and add the onions. Sauté until onions become nicely browned, about 7 minutes. Set aside.

Drain the liquid from the corncobs and discard the cobs. Add the kernels to the corn stock and poach them over medium heat for 20 minutes.

Ladle the corn, stock and sautéed onions into a blender and puree in small batches. Be very careful to only fill your blender 1/3 full each time. When you turn your blender on, the steam will force the lid upwards and you risk getting burned. Pour the puree through a fine mesh sieve. Using the back of a ladle, press down on the solids to extract all the liquid. Add the milk to the soup. Cover and chill until cold. Once cold, taste and season with salt and pepper, if needed. Ladle into bowl and sprinkle thyme on top.

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.