There’s nothing better to eat than corn on the cob when it’s in season, tender and sweet. We’ve been fortunate with corn from two different farm stands in the last couple of weeks but the latest one, not so much. The corn we had last night was disappointingly tough. I had a hunch they might not be as fragrantly tender and so today, I decided to use the last four ears from this batch to make a corn puree soup. That’s right, I said puree and not a corn chowder either by any means.
When my daughter and I had lunch at the Harvest Restaurant in Harvard Square a couple of weeks ago, I ordered the corn soup. When it arrived, it was a creamy looking soup with no corn kernels in sight. It was also unbelievably delicious! Now, I have an excuse to replicate that soup with these four ears of corn.
I looked online at various recipes and settled on this one, adding a couple of touches of my own:
Puree of Corn Soup:
In a soup pot, (I love the one I’ve had a long time with a weighted bottom, enamelled and decorated with herbs and flowers made by Villeroy and Boch) pour a little extra virgin oil and half stick of unsalted butter to heat up for stir frying onions, carrot and corn.
1/2 chopped vidalia onion
1 carrot, peeled and quarter-cut into small pieces
1 large shallot, peeled and chopped
Shuck and rinse 4 ears of corn, removing silk from kernels
Using a sharp paring knife, hold the stem end of the corn in one hand and gently slice down sides of the ear of corn until kernels fall into a bowl. Break shorn cob in half and add to pot along with the kernels.
Add 2 cups of homemade vegetable broth
Simmer for 30 minutes with the cobs in the broth for added flavor.
Let cool. Remove cobs and discard.
Puree soup in a Vitamix, blender or Cuisinart
Stir in a little heavy cream to taste; season with salt if needed.
Tonight we’re going to have bowls of this corn soup, bacon, lettuce and tomato sandwiches on oatmeal toast and dark chocolate brownies with walnuts for dessert.
Postscript: the corn soup below tasted very much like the soup at the Harvest Restaurant. I think their recipe included water in addition to broth (which was also in the recipe I used but which I omitted.) Mine tasted richer with just homemade vegetable broth and the addition of bacon and chive garnishes.