FRAGRANT PUREE OF CORN SOUP

By BobD

Ingredients

• For the stock:
• 3 cobs from 3 large ears corn
• 1 1 1 small onion, quartered
• 1/2 1/2 1/2 pound carrots, sliced
• 1 1 1 garlic clove, peeled and crushed
• 2 2 2 quarts water
• to to taste
• For the soup:
• 1 1 1 tablespoon canola oil
• 1 1 1/2 small or 1/2 medium sweet onion, chopped
• to preferably kosher salt, to taste
• 3 from 3 ears corn
• For garnish:
• 1 kernels from 1 ear of corn

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Make the stock: Combine the corn cobs, quartered onion, carrots, garlic and water in a large soup pot, and bring to a boil. Season with a small amount of salt (you will be reducing this broth, so dont salt fully at this point). Reduce the heat, cover and simmer one hour. Strain and return to the pot. Bring to a boil, and reduce to 5 cups. Taste and adjust seasoning.

2. Heat the oil in a heavy soup pot, and add the onion and 1/2 teaspoon salt. Cook, stirring, until tender, about five minutes, and add the corn kernels. Cook gently for about three minutes, stirring, and add the stock. Bring to a simmer, cover and simmer over low heat for 30 minutes.

3. Transfer to a blender in 1 to 1 1/2-cup batches, taking care to cover the top with a towel to avoid hot splashes, and blend the soup until smooth. Put through a medium strainer, pressing the soup through with the bottom of a ladle or with a spatula, and return to the pot. Heat through, taste and adjust seasonings. Place a generous spoonful of corn in each bowl, ladle in the soup, and serve.

Advance preparation: You can prepare the soup several hours before you serve. Heat through gently on top of the stove.