Sunday, August 31, 2014

Summer Corn Soup




















Ingredients

3 Ears  Corn
1 Yellow Onion, Diced
2 Zucchini, Diced
48 Oz Chicken Broth
1 oz Fresh Cilantro, Minced
1 Teaspoon Garlic Salt
1 Teaspoon Herbs de Province
1 Teaspoon Dried Thyme
1 Dash White Pepper
1 Tablespoon Light Olive Oil


Late summer and early autumn brings about one of my favorite times, corn harvest.  Though often considered quite common, corn, or more appropriately, maize, is one of the great culinary contributions of this continent.  I like noting better than to roast it in the husk and eat it slathered with plenty of real butter.  But corn can contribute to quite a few other culinary capers, including this a-maize-ingly simple yet a-maize-ingly tasty soup.







Heat the olive oil in a large soup pot and add the onion. Saute for 5-10 minutes until it begins to clear.



Meanwhile, tend to your corn.  Try to get the freshest corn you can find, preferably from a Farmer's Market or similar.  Corn is at its best right off the stalk, and it will lose its sweetness the longer it has been since it was picked.   The best corn I ever had was from a farmer selling it from the back of his pickup truck on a little road in Tennessee.  You could eat that corn raw it was so sweet.  Probably less than an hour or two since it was on the stalk.

Anyhoo, cut the corn kernels from the cob with a good sharp knife.  I usually do this by placing one end of the cob in a bowl and holding the other, then I run a knife down the side of the cob, taking off a couple rows of kernels, which fall into the bowl.



Make sure to cut in deep with the knife so you get as much of the corn kernels off as possible.

After the onion has finished sauteing, add the corn to the pot and allow to cook for a minute or two.



During this time you can add your garlic salt, herbs de province and thyme.



Next, add your chicken broth and bring to a soft boil, then reduce to a simmer.



Cook for 10-12 minutes, enough time to soften and cook the corn.

While this is going on, dice up your zucchini into half inch cubes.



After corn has simmered in the chicken broth for 10-12 minutes, add your zucchini to the pot.  Cook for an additional five minutes, but no more.  Any more time and the zucchini will become mushy.

After the five minutes, turn off the heat and add the minced cilantro.



Allow it to steep for a few minutes, then your soup is ready to serve.



Until next time,

Soup's On!

Chris

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