Tuesday, July 31, 2012

Sweet Corn Soup


With such amazing sweet corn from our local farm, I am always looking for new ways to prepare them.    I was so excited to try a soup recipe!  This soup is light, creamy and so easy to make.  The nutmeg added a wonderful dimension to the sweet corn flavor of the soup.  My whole family loved it, so I will definitely be making this again this season.  I sure hope you give it a try too; you won't regret it! 


Ingredients
4 Tbsp butter
1 C chopped sweet onion

5 cups of corn, freshly cut from the cob, divided
1 Tbsp sugar
2 C milk
1 C half-and-half
1/4 tsp ground nutmeg


Directions

  1. In a medium skillet, melt butter over medium heat.  Add onion and cook gently for 3-5 minutes until tender.  Do not let the onion brown.  
  2. Add 4 cups of corn and sprinkle generously with sea salt.  Stir well and cook 5-7 minutes.  Again, do not let the corn or onions brown.  
  3. Stir in sugar.
  4. Meanwhile, in a medium saucepan combine the milk and half-and-half.  Warm over medium-low heat until heated through.  
  5. Add the corn mixture into the heated milk and bring to a simmer.  Remove from heat and cool slightly.
  6. Puree soup in batches until very smooth.  Pour through a fine wire strainer into a bowl.  
  7. Transfer soup back into pan and reheat over medium heat.
  8. Whisk in nutmeg.
  9. Serve in bowls and garnish with the remaining corn kernels and a dusting of nutmeg.

Adapted from BHG

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