Cream of corn soup
Don't miss out while others are raving about the corn season. Deprivation isn't necessary. This recipe is quick to come together but takes a bit of work, starting with cutting the kernels off the cob. It can be messy but practice and patience reap reward. Adapted from Small Victories, which gives tips on successfully shearing the cobs. If you break them in half, there is less chance of the kernels flying off. Although you can use any milk, and rice milk works nicely, coconut (dried) reconstituted in the vitamix and put through a sieve is the best.
- small clove garlic, smashed
- sage, dried or fresh
- 30 ml olive oil
- kosher salt
- 3 ears corn, shucked
- 1.5c milk
- 1.5c water
- thyme (3 sprigs fresh or dry)
- 1 tbs butter
- small shallot
- 1 russet potato, small cube
- heat the olive oil and crush or bruise sage and garlic simmer for a few moments and set aside.
- Shear the halved cobs and set the kernels aside in a bowl.
- Put cobs and tsp salt in a pot with the water and milk to cover. Let simmer about 20 minutes or until fragrant.
- Meanwhile, melt the butter, add a generous pinch of salt and the shallot and cook till golden, not brown, in a good-sized pot.
- Pour the milk mixture through a sieve into the shallot pot. Add the potatoes and simmer 5 min.
- Add the corn and cook 2-6 minutes more, till just tender.
- Cool a bit and puree. Serve with a swirl of the flavored oil.