I’m definitely looking forward to more leftover goulash for dinner, so I thought a light lunch was in order. You know, something light but kind of fun.
Recipe Snapshot
I’m getting a little sophisticated today and making corn soup. Aren’t you excited? No? That’s what I thought. Corn soup may not be on the forefront of your mind, but it might just win you over…
Star Ingredient: corn
Flavor Affinities: CORN + BELL PEPPER
Function: cooling
Tastes: sweet (needs red pepper coulis for heat)
Textures: silky smooth
Ease: easy(ish)
Method: simmering
Wisdom: Puree in the blender for an ultra smooth finish and garnish with something hot. Add some textural elements like sprouts or reserve some of the potatoes/corn before blending.
When I was in culinary school, we did an entire cream soup practicum where we made every kind of vegetable into a cream soup using a variety of different thickening methods (potato, roux, rice). Can you guess which soup was the most popular?
That’s right. None other than corn soup. It’s delicate and thickened with potato (not cream) so you actually taste the vegetable. Plus, corn is so juicy right now. It’s ridiculous.
There was literally juice squirting all over me as I was trying to prepare this dish. My mother-in-law, Melody, got me this neat little corn kernel stripper thingy-ma-bob. As you can see, I shucked and plucked a lot of corn for this recipe, and this little gadget made things easy.
Storing and Blending Corn Soup
This makes a large batch so feel free to refrigerate as leftovers for up to 5 days. Please wear oven mitts when blending. Scalding hot soup is no fun, and I don’t want you getting hurt. Never fill your blender above it’s capacity – for most blenders, that’s about 4 – 6 cups.
So, in the name of all things summer and celebratory, I recommend you try this creamy corn soup with this roasted red pepper coulis. Don’t skimp on the coulis. It’s very important to making this dish dynamic. And in case you need more corny inspiration, here’s a fabulous sweet corn cream pie that won me a prize.
Creamy Corn Soup
Equipment
- blender
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium onion chopped
- 1 1/2 tsp kosher salt
- 6 cups stock chicken or vegetable (1 1/2 quarts)
- 10 ears fresh corn kernels removed
- 1 small russet potato peeled and chopped
- roasted red pepper coulis for garnish
- onion sprouts optional
Instructions
- In a large pot, heat oil on medium. Add onions and salt. Sweat until onions soften (about 10 minutes) stirring often, to prevent browning.
- Hold diced potato in a bowl covered with water to prevent browning. When onions are soft, add the stock, corn kernels, and potato. Cover with lid and bring to a boil (10 minutes). Look for steam to signal when to lower the heat. Continue to simmer on medium to medium-low heat for 20 minutes with the lid slightly ajar.
- Puree in batches in a high speed blender until silky smooth. You can reserve some of the vegetables and add it back to the soup to keep some of the texture. Serve with red pepper coulis and garnish with onion sprouts if you can find them.
Notes
Nutrition
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