The other night we had some new wonderful friends over for dinner... it all begun with a last minute cancelation of our sitter and having to "improvise" to still see our friends. As it was to be expected, we decided to move dinner to our new place in the city and from there the feast took off.
I was trying to prepare something that would feel like fall without really getting too wintery so I opted for a corn soup which is one of my youngest daughter's favorite soup and vegetable.
This is a very simple recipe that you can prepare rather fast and the flavors are just wonderful so now that the fall is here, give it a try I can assure you it won't disappoint you!
3 lb. fresh corn on the cob
1/2 medium size white onion roughly chopped/cubed
1 cup heavy whipping cream
1-2 cups chicken broth
1 tbsp butter
Salt to taste
Freshly ground pepper and chives to serve
- Clean the fresh corn, remove husks and rinse it off. To make it easier to boil and also to peel, cut the cobs in halves
- In a big simmering pot, place all the corn and boil until fully cooked, soft and tender. Set aside, remove cobs from the hot water and let them cool down a bit (to make them easier to handle)
- In a pot put the onion with 1 tbsp vegetable oil and saute for 3-4 minutes without getting it brown
- When the corn has cooled, clean the cobs with a knife from top to bottom; when the corn is cooked is so much easier to remove from the cob as opposed when you try to do this while is fresh (it will jump everywhere!). Set the kernels in a bowl
- In the food processor or blender (I personally use the blender for pretty much everything and love mine!) put 2/3 of the corn kernels, the onion and the heavy cream. Liquefy for 1 minute until fully incorporated. Add some of the chicken broth to make it a bit runny and it's easier to strain
- Put the butter in a pot and melt at low heat. Add the corn puree as you strain it to avoid big pieces of the corn in the soup (this will give a much more velvety texture without chunks of fiber attacking your mouth), then add the reserved corn kernels to bring texture to the soup and the remaining chicken broth if any left
- Simmer for additional 10 minutes to incorporate all flavors. Salt to taste and set aside.
- When you are ready to serve you may garnish with some chives