 | I have been mildly obsessed with fresh corn this summer. Okay, mildly is putting it nicely. When corn went on sale for 6 ears for $1, I went a little crazy. I had pinned this recipe from James Beard after seeing it on Pinterest weeks ago. Turns out, I liked the idea of the recipe, but wasn't sold on the methodology. I was nervous I would end up with a scrambled egg mess. Maybe one day I will be brave enough to attempt it, but for now, I am happy enough with this recipe. |
1 tablespoon butter
½ onion, chopped
3 cups chicken stock
5 ears of corn
1 teaspoon salt
½ teaspoon black pepper
1 cup cream
1 cup milk
In a large sauce pan, melt the butter over medium low heat. Add the onion and sauté until soft, about 8 to 10 minutes. Add the chicken stock to the pan and increase the heat to medium-high. While the stock is coming to a boil, shuck the corn and remove the kernels from the cob. The ebst method for this is to invert a small bowl inside a large mixing bowl. Use the base of the inverted bowl to hold up each ear of corn and run your knife down the side, the large mixing bowl will collect all the kernels.
After the stock has come to a boil, add the corn, salt and pepper. Cover and reduce the heat to medium-low. Simmer for 15 minutes. Stir in the cream and milk (or two cups of half & half) into the soup. Using a blender, puree the soup in batches. Alternatively, you can use an immersion blender to puree the soup. Serve warm.
| Pin It Now! |
No comments:
Post a Comment