Sweet Corn Soup
A quick and refreshing summer soup. Worth the extra effort to use fresh corn and retain three of the corn cobs for cooking.
Servings: 4 -6
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced
- 4 garlic cloves chopped
- 1 teaspoon kosher salt plus more to taste
- 5 cups sweet corn kernels shaved off from about 6 large ears* (3 cobs retained for cooking)
- 4 bay leaves
- 5 cups water
- optional:
- black sesame gomasio**
- chopped chives
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion, saute until golden (about 5-10 minutes at a heat setting of 5/10 ). Stir in the garlic and salt, continue cooking 2 more minutes.
- Add the corn kernels, bay leaves, and water. Break the 3 reserved corn cobs in half, add to pot. Bring to boil, then cover and reduce heat to low. Simmer 20 minutes; corn kernels will be bright yellow and cooked through.
- Remove the corn cobs and bay leaves. Working in batches, puree soup in blender under velvety and completely smooth.
- Season with salt to taste, then serve warm with gomasio and chives as optional toppings.
Notes
*Easily shave corn kernels off the cob by placing a small bowl upside down in a large, wide bowl. The small bowl serves as a pillar on which to stand your corn cob while you shave off its kernels, and the large wide bowl catches all the freed corn.
**Make your own gomasio by toasting ½ cup black sesame seeds, then crushing together with ¼ teaspoon sea salt using a mortar and pestle until coarsely ground. Store in fridge up to one month.
**Make your own gomasio by toasting ½ cup black sesame seeds, then crushing together with ¼ teaspoon sea salt using a mortar and pestle until coarsely ground. Store in fridge up to one month.