3 Ears of corn; shucked
1 md Onion; chopped
1 cl Garlic; fine chopped
2 tb Unsalted butter
4 1/2 c Water
GARNISH: sour cream; chopped chives
Simmering the cobs lends depth to a cool essence-of-corn
soup, enhanced with a swirl of sour cream and a sprinkling
Cut kernels from cobs with a sharp knife, then cut cobs
Cook onion and garlic in butter with 1/4 tsp salt in a
large heavy saucepan over medium heat, stirring
occasionally, until onion is softened, about 5 minutes.
Add corn and cobs, water, 1 tsp salt, and 1/2 tsp pepper
and simmer, uncovered, 20 minutes.
Discard cobs, then pur+¼e corn mixture in batches in a
blender until very smooth (use caution when blending hot
liquids). Force soup through a fine-mesh sieve into a
bowl, discarding solids.
Chill until cold, at least 1 hour. Thin with water if
desired and season with salt.
COOKSC╟╓ NOTE: Soup can be chilled up to 3 days.
Recipe by Ian Knauer
August 2008 | Gouremt
MM Format by Dave Drum - 02 July 2009
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