Summer Corn Soup Recipe

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Ingredients

Count

Nutrition

1114

Calories

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Ingredients:

Serving

5 to 6 large ears sweet corn, shucked , silks removed
kosher salt
3 tbsp. olive oil or unsalted butter
1 large onion, diced
4 cloves garlic, roughly chopped
1/2 cup diced celery
1 medium red potato (6 oz.), peeled and cut into 1-inch cubes
3 to 4 sprigs fresh marjoram, leaves stripped and chopped (1 tbsp. loosely packed leaves )
freshly ground black pepper
pinch cayenne
1/4 cup sour cream, for garnish
1/2 cup finely diced fresh tomatoes, for garnish
1/4 cup thinly sliced fresh basil, for garnish

Directions:

Cut the kernels off the ears of corn by starting to cut halfway down the ear and slicing to the bottom, rotating the ear as you go; don't try to cut too close to the base of the kernels. Turn the ear over and repeat to remove all the kernels. You'll need 3-1/2 to 4 cups of kernels for the soup.
Stand one cob on end in a pie plate or other shallow dish and use the back edge of the knife to scrape the cobs and extract as much milk and solids as you can. Set this raw corn purée aside.
Break the cobs in half and put them in a heavy 4-quart pot. Add 6 cups water and 1 tsp. salt and bring to a boil over high heat. Reduce the heat to medium low, cover, and simmer for 30 min. Discard the cobs. Pour the liquid into a bowl and set aside.
Set the pot back over medium-high heat and add the oil or butter (or both). When it's hot, add the onion and sauté until translucent, about 3 min. Add the garlic and cook for 1 min. Reduce the heat to medium, add the celery, sprinkle with salt, and stir. Cover the pot and cook, stirring occasionally, until the vegetables start to soften, 5 to 6 min.; don't let them color. (If they start to brown before softening, reduce the heat.) Add the potatoes, marjoram, black pepper (about 6 turns of the grinder), and cayenne and stir to distribute the seasonings. Add the corn stock. Bring to a boil over medium-high heat, cover, lower the heat to medium low, and simmer until the vegetables are tender enough to purée, 20 to 30 min. Add most of the corn kernels, reserving about 1 cup. Simmer gently for another 10 min.
Purée the soup in batches in a blender (be careful to fill the blender no more than one-third full and hold a towel over the lid while you turn it on). Put the puréed soup back in the pot. Taste for seasoning and add more salt or pepper if necessary. Add the reserved corn kernels and corn milk, and simmer just long enough to take the raw edge off the corn, about 5 min. Serve hot, warm, or at room temperature, garnished with a small dollop of sour cream and the tomatoes and basil.
Try any of these instead of, or in addition to, the tomatoes, basil, and sour cream in the soup recipe: crème fraîche, fresh marjoram or thyme leaves, snipped fresh chives, a drizzle of basil oil, raw or seared corn kernels, toasted pepitas, a sprinkle of smoky Spanish paprika (pimentón), thinly sliced fresh jalapeño or serrano.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1114.45 Kcal (4666 kJ)
Calories from fat	483.9 Kcal
		% Daily Value*
Total Fat	53.77g	83%
Cholesterol	20.13mg	7%
Sodium	201.73mg	8%
Potassium	2896.45mg	62%
Total Carbs	151.46g	50%
Sugars	41.76g	167%
Dietary Fiber	19.46g	78%
Protein	24.9g	50%
Vitamin C	79.9mg	133%
Iron	8.7mg	48%
Calcium	237mg	24%

Amount Per 100 g
Calories	103.71 Kcal (434 kJ)
Calories from fat	45.03 Kcal
		% Daily Value*
Total Fat	5g	83%
Cholesterol	1.87mg	7%
Sodium	18.77mg	8%
Potassium	269.55mg	62%
Total Carbs	14.09g	50%
Sugars	3.89g	167%
Dietary Fiber	1.81g	78%
Protein	2.32g	50%
Vitamin C	7.4mg	133%
Iron	0.8mg	48%
Calcium	22.1mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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