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fresh corn soup

In recipe on September 24, 2010 at 12:56 am

i love corn on the cob and when it’s in season, i eat it as much as i can. this recipe comes from alice waters and was incredibly simple and flavorful (and dairy-free!). with such a short ingredient list, the flavor of the corn really shines through.


alice waters’ sweet corn soup

4 tablespoons butter (i used half butter, half olive oil, but you could use all oil if needed.
1 onion, diced
salt
5 ears of corn
1 quart water

melt butter/oil in a heavy bottomed pot.


add onion and cook until soft, about 15 minutes.


meanwhile, cut kernels from cobs. this is one of the most messy, annoying kitchen jobs in my opinion. i find kernels in every corner of my kitchen for weeks after doing it. if anyone has a show-stopping hint to make this easier, please let me know.


add kernels to cooked onions and cook for 2 to 3 minutes.


add one quart water, bring to a boil and then lower to a simmer, cooking until corn is done – about 5 minutes.


then ms waters wants you to puree in small batches in the blender. since i’m lazy and didn’t want to wash another dish, i used my immersion blender.


next, she wants you to strain it through a medium-mesh strainer (yes? and what does “medium-mesh” mean, exactly?), which i was totally unsuccessful at.


as you can see, either my strainer was too fine or my blending was too coarse, because almost none of my soup made it through. plus, i kind of liked the idea of the soup being a little chunky, so i ended up abandoning the straining at all, and combining everything in one bowl.

she recommends topping with creme fraiche or a puree of roasted sweet pepper. i thought it was dandy on its own!

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