Roasted Corn Soup

By MeanJean

Ingredients

• 6 Ears Corn, preferably not super sweet variaties, with husks intact
• 3 Large cloves of garlic, unpeeled
• 2 cups low sodium chicken broth
• 1 baking potato (about 1/2 pound), peeled, in 6 pieces
• 1 Tablespoon cornmeal
• 1/2 cup heavy cream
• salt and freshly ground black pepper
• pinch of sugar, optional

Details

Servings 6

Preparation

Step 1

Preheat oven to 450 degrees. Put unhusked corn and unpeeled garlic on a baking sheet and roast until corn is fragrant and husks are lightly browned, about 25 minutes. Let cool, then remove husks and silks. Cut kernels away from cobs. Cut 4 cobs in half crosswise with a heavy knife or clever. Discard remaining 2 cobs. Peel the garlic. Set corn kernels and garlic cloves aside.

In a sauce pan, combine broth, potato, the halved corn cobs and 3 cups of water. Cover partially, bring to a simmer over moderate heat and adjust heat to maintain a simmer. Cook until potato pieces are tender, about 20 minutes. Discard corn cobs.

In a food processor, combine corn kernels, garlic cloves, potatoes (lift them out of the broth with a slotted spoon) and cornmeal. Puree, adding potato broth gradually through the feed tube. Transfer soup to a sieve set over a bowl and press mixture through sieve with a rubber spatula, leaving corn skins behind.

Transfer soup to a clean saucepan. Stir in cream and reheat. Season to taste with salt, pepper and a pinch of sugar, if desired.