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Silky Corn Soup
This recipe was inspired by the Chef's Daily Soup the day I visited Miradoro Restaurant at Tinhorn Creek Winery in September 2015. It's a soup to make in season, so you can slice the kernels from the cobs and then scrape out the milky goodness. Out of season, I'll try it with frozen corn and expect it will be very nearly as good. As a make ahead note, I have frozen this soup; it reheated beautifully and was just as silky and delicious.
Ingredients
- 5 cobs of corn or, 6 cups corn kernels
- 2 tbsp grapeseed oil
- 1 medium onion, diced
- 1 jalepeno pepper, minced
- 1 red chile pepper, minced
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 tsp ground cumin
- 1 litre vegetable stock
- 1 tbsp fresh thyme leaves, lightly chopped
- 1 to 2 tbsp apple cider vinegar
- optional: thyme sprigs for garnish
How To Make This Recipe
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Setting each corn corn on its stem end in a large, wide bowl, carefully slice the kernels off, as close to the cob as you can get. Then scrape each cob thoroughly with the back of the knife to remove as much of the milky goodness as possible. Set aside.
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Heat the grapeseed oil in a large Dutch oven over medium high heat. Add the onion and peppers; turn the heat to medium and cook, stirring frequently, until the onions are translucent but not browned. Stir in the corn kernels, along with the salt, pepper and cumin, and cook for a few minutes more, stirring from time to time. Pour in the vegetable stock.
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Bring to a boil, then reduce the heat to a simmer, stir in the thyme leaves and cook for 30 minutes. If you prefer some texture in your soup, remove about a half cup of the corn and other vegetables using a slotted spoon and set aside. Puree the soup, either in batches in as powerful a blender as you can get your hands on, or using an immersion blender, until the texture is smooth and silky. Pour back into the pot if necessary and add the reserved corn mixture. Stir well and taste for seasoning.
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If you feel the soup needs a little zing (and I always feel it does, so recomend trying this)j, add the apple cider vinegar gradually, stirring well and tasting after each addition until you reach the desired hint of tanginess (I suggest being subtle about it).
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For presentation purposes, you could garnish each bowl with a sprig of thyme.