Summer Corn Soup
Preparation Time: 15min
Yields: 6 Servings
Total Time: 40min
- 4 ears of fresh corn, kernels removed, cobs cut in half, reserved
- 2 cups whole milk
- 1 cup heavy cream
- 2 Tbs bacon fat or butter
- 1 medium vidalia onion, ½” dice
- 1 large stalk of celery, ½” slices
- 1 large carrot, peeled, ½ slices
- 1 garlic clove, finely chopped
- 2 cups vegetable stock
- 3 large sprigs fresh thyme
- Kosher salt
- 4 slices of thick cut bacon, ½” dice
- 1 Tbs canola oil
- ½ cup fresh corn, from ½ an ear of corn
- Crème fraiche or sour cream
- Cayenne pepper
FOR THE GARNISH
Place oil and the bacon in a small, cold skillet over a medium heat and cook until the fat has rendered from the bacon and bacon is crisp. Transfer with a slotted spoon to a paper towel lined bowl to drain. Reserve the bacon fat for the soup if desired.
FOR THE SOUP
Combine the milk, heavy cream, thyme and reserved, halved cobs in a medium saucepan. Place pan over a medium high heat and reduce to a simmer once the milk-cream mixture begins to boil. Simmer for 15-20 minutes.
While the cobs are simmering, heat the butter (or bacon fat if using) in a large heavy bottomed 6-8 quart pot, over a medium heat. Add the onion, carrot, celery, garlic and a couple of pinches of salt. Sweat the vegetables (mirepoix) until the vegetables have softened slightly and given up most of their moisture, about 10-15 minutes. Keep an eye on your heat as we want to make sure not to get any color (caramelization) on the vegetables. Add the corn and the stock. Strain the milk mixture into the stock and cook for 10-15 minutes to let the flavors marry.
When ready, working in batches, puree the soup in a blender until very smooth. Strain into a large bowl. Be very careful not to fill the blender more than halfway. Use a side towel to hold the lid on the blender. Hot liquids in a blender will expand very rapidly when pureed. Alternately you can use a stick blender in the cooking pot and strain directly into a large bowl. Taste and adjust seasoning with salt as needed.
Ladle soup into a soup bowl and garnish with 1 Tablespoon of the crème fraiche or sour cream, a large pinch or two of the reserved bacon and a pinch of the cayenne pepper.