Corn Soup
Simmering the bare corn cobs in the broth is the key to this soup - it extracts a milky, sweet corn flavor that you can't get any other way, creating a surprisingly rich base with very few ingredients.
Ingredients
- 1/4 cup coconut oil
- ~2 cups thinly sliced shallots
- 2 tsp minced garlic
- 8 cups chicken stock or vegetable stock
- 8 ears fresh sweet corn
- Salt and pepper
- 1/4 cup fresh basil finely chopped
Method
- Remove husks and silk from 8 corn ears. Cut kernels from 7 ears, reserve cobs.
- Heat coconut oil in large pot over medium heat. Cook shallots until caramelized, 10 minutes.
- Add garlic, cook 30 seconds.
- Add corn kernels, salt, pepper, and all cobs (including one whole ear). Pour in stock.
- Bring to boil, reduce heat, simmer 10 minutes. Remove whole ear to cool.
- Simmer additional 10 minutes. Remove bare cobs.
- Cool slightly. Blend soup until smooth.
- Cut kernels from reserved cooled cob.
- Return soup to pot. Stir in reserved kernels and basil.
- Season to taste.
Notes
For smoother soup, strain after blending. Can be served hot or chilled.