Description
In Northern California farm fresh corn is ripe and plentiful this time of year. Fresh corn is the primary ingredient in a pureed corn soup garnished with a lively raw salad of tomato and sugar snap peas. This recipe for corn soup was adapted from Around My French Table by Dorie Greenspan.
Ingredients
Scale
For The Soup
- 4 Ears corn, I used white corn
- 3 Cups(740 grams) chicken stock
- 1 Tablespoon(14 grams) unsalted butter
- 1 Medium yellow onion, finely chopped
- 1 Carrot, peeled and sliced thin
- 1 Garlic clove, finely chopped
- 1 Sprig fresh rosemary
- 1 Bay leaf
- Sea salt and freshly ground black pepper
For The Tomato and Sugar Snap Pea Salad Garnish
- Raw kernels from 1/2 ear of corn(about 1/2 cup)
- 1 Scallion, white and light green parts, finely minced
- 1/2 Jalapeno pepper, finely minced
- 12 Cherry tomatoes, cut in half
- 12 Sugar snap peas, sliced in small pieces
- 1 Tablespoon tarragon and parsley, chopped fine
- 1 Teaspoon smoked olive oil
- 1 Teaspoon fresh lime juice
- Sea salt and freshly ground black pepper
Instructions
To Make The Soup
- Cut the corn kernels off the cob using a heavy duty chef’s knife- this is best done placing the corn cobs standing up in a bowl placed on a folded towel. Set the kernels aside, taking out about 1/2 cup for the raw salad garnish.
- Place the corn cobs in a heavy dutch oven and cover with the chicken stock.
- Bring the chicken stock to a boil, turn off the heat and cover the pan while making the rest of the recipe.
- Melt the butter in a large skillet.
- Add the onion with a pinch of sea salt and cook over a low heat, don’t allow to brown.
- Stir in the carrot, garlic, corn kernels and a pinch of salt.
- Cook and stir until vegetables are soft, about 10 minutes.
- Add the vegetables to the dutch oven with the corn cobs in the chicken stock.
- Add the rosemary, bay leaf and a large pinch of sea salt.
- Bring to a boil and turn the heat down to low, partially cover the pan and cook for 20 minutes.
To make the salad garnish while the soup is cooking
- Mix all the salad ingredients together in a small bowl and set aside.
- Taste the soup for seasoning, add sea salt and pepper to taste.
- Remove the corn cobs, bay leaf and rosemary from soup pot.
- Carefully puree the soup in a blender, in batches- so the blender doesn’t get too full.
- Check seasoning for sea salt and pepper before serving.
- Serve this soup hot with the salad garnish on top.
- Prep Time: 35 mins
- Cook Time: 35 mins