SWEET SUMMER CORN SOUP
Steps:
- Sweet Summer Corn Soup Total Time: 50 minutes Serves: 4 Advertisement ¼ pound butter 1 cup thinly sliced leeks, whites only ½ cup thinly sliced yellow onions 2 cloves garlic, minced 4½ cups corn kernels (from 4-6 ears), cobs reserved 4 cups vegetable or chicken stock ½ cup heavy cream Salt and freshly ground black pepper ½ lime 4 tablespoons extra-virgin olive oil Chopped chives, for garnish 1. Melt butter in a medium stock pot over medium heat. Sauté leeks, onions and garlic until onions are translucent, about 6 minutes. Add 4 cups corn kernels, reserved cobs and just enough stock to cover corn. Increase heat to medium-high and simmer until stock absorbs flavors of other ingredients, about 35 minutes. Stir in cream and simmer until soup thickens, 10-15 minutes more. Remove cobs and discard. 2. Use a blender or food processor to purée soup until smooth. (For an even smoother soup, pass it through a fine-mesh sieve.) Season soup with salt, pepper and lime juice to taste. Return soup to pan and keep warm over low heat. 3. Prepare garnishes: Heat 1 tablespoon olive oil in a small sauté pan over medium-high heat. Sauté remaining corn kernels until warmed through, about 2 minutes. Season with salt. 4. To serve: Ladle soup into bowls. Drizzle each serving with some of remaining olive oil and garnish with sautéed corn kernels and chives.
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