Sweet Corn and Basil Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
My girlfriend and I had our first date at The Bridge Café in Westport, Connecticut, writes Terrel Korik of St. Louis, Missouri. We both enjoyed the corn and basil soup while looking out over the Saugatuck River. I would love to have the soup recipe to try at our new home in St. Louis. Ingredients:
4 tablespoons vegetable oil |
2 sweet onions (such as maui), chopped |
8 ears white corn, kernels removed from cobs (about 8 cups), cobs reserved |
10 cups water |
3/4 cup whipping cream |
1/2 cup chopped fresh basil |
Directions:
1. Heat 2 tablespoons vegetable oil in heavy large pot over medium heat. Add half of onions and sauté until translucent, about 5 minutes. Add corn cobs and 8 cups water. Simmer until liquid is reduced to 4 cups, about 25 minutes. Cool slightly. Refrigerate overnight. Strain corn broth; discard cobs.
2. Heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add remaining onions and sauté until soft, about 5 minutes. Add corn kernels and sauté until almost tender, about 15 minutes. Add strained corn broth and remaining 2 cups water. Simmer uncovered 40 minutes. Cover and simmer until corn is very tender, about 20 minutes longer. Cool slightly.
3. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with basil and serve.
|
|