Sweet Corn Soup
Sweet Corn Soup
This is summer in a bowl!
8 ears of super sweet corn
3 shallots, thinly sliced
1 teaspoon fresh thyme leaves, woody stems discarded
1 large bay leaf
2 large cloves garlic, minced
2 quarts chicken or vegetable stock
1 cup of heavy whipping cream - optional
1 bunch chives, finely minced
1/4 cup + 2 tablespoons ultra fresh, herbaceous, peppery Crystal City Extra
Virgin Olive Oil
fresh ground pepper and salt to taste
Optimally, this recipe is made in pressure cooker. However, excellent results
can be achieved on the stove top.
Shuck the corn, cut the kernels off each ear reserving them and any liquid in a
large bowl. Cut the cobs in half and reserve. In a 8+ quart pressure
cooker or stock pot, sauté 2/3 of the sliced shallots for five minutes or until
slightly golden in 1/4 cup of olive oil of your choice. Add the garlic
and thyme, and sauté for another minute, making sure that the garlic does not
To the pressure cooker or stock pot add the stock, cut corn, and cut
cobs. If using a pressure cooker, cook under pressure for 15
minutes. If cooking via stove top, simmer the pot gently over low heat
for 45 minutes.
Meanwhile, sauté the remaining shallot in 1 tablespoon of olive oil until
caramelized and fragrant and reserve.
At the end of the cooking process, remove the cobs and bay leaf and add the
cream (if using). In a food processor or blender, process the entire
contents of the pressure cooker/pot in batches. The liquid will be
scalding hot so be very careful!
Strain through a fine mesh strainer discarding any corn particulate and adjust
the seasoning with additional salt and pepper to taste. Ladle into bowls
and serve immediately topped with minced chives, caramelized shallots, ground
pepper, and a nice drizzle of throat catching UP EVOO.
Posted on Mon, August 24, 2015
by Wendy Oppenheim filed under