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FRESH CORN SOUP
that there’s no cream in this is pretty unbelievable when you
taste it.
1 medium onion
1/4 small carrot
2 cloves garlic
2 tbsp. butter
1 sprig thyme
1 bay leaf
1 small piece prosciutto or smoked bacon (you can leave this out
if cooking for veggies)
3 cups fresh corn kernels
4 cups corn, veggie, or chicken stock (original recipe calls for
chicken, but i prefer the corn stock)
1 tsp salt
garnish (roasted red pepper puree is suggested i’ve used sautee’d
fresh shiitake mushrooms to good effect, too.)
*Peel and finely dice the onion, carrot, and garlic, and stew
slowly in the butter with a little water, covered, until the onion
is translucent. Add the thyme, bay leaf, and prosciutto or bacon,
and stew for 3-4 minutes more. Add the corn and cook for another
minute or so.
*Pour in the stock, add the salt, bring the soup to a boil, and
shut off the heat. Cover and let stand for three minutes. Remove
the thyme, bay leaf, and pork, and puree the soup for 3 minutes
(i have to do this in batches). Strain through a medium-mesh sieve,
and reheat the soup to just below a boil, add salt to taste, and
serve. I like to grind a little fresh pepper over the top of each
bowl with whatever garnish i’m using.
From Chez Panisse Vegetables, 1996
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