If you tuned in for last week’s cooking lesson, then you know that I had the good fortune to learn Panzanella Salad from chef Roy at Tender Greens. While there, I was also lucky enough to catch a second recipe, corn soup. I’m a HUGE fan of corn soup but have never actually made it myself so this lesson was especially exciting. What I love the simplicity and the fact that it’s really low in calories since there’s no dairy involved.
Here’s What You’ll Need:
5 Ears of Fresh Corn
Mirapoix – celery, carrots, and onions all chopped into 1/2 inch cubes
Herb “Bomb” – a bundle of fresh basil, thyme and parsley wrapped with kitchen twine
Corn Stock – I’ll explain below
Salt and Pepper
First off, pull back the corn husk (but do not remove) and remove all of the corn silk. Then pull the corn husk back up around the corn. Place corn on a medium temp grill top allowing the husks to char slightly. This part isn’t a necessity but really adds a nice flavor to your soup. Use a sharp knife to cut kernels off the cob (see and example by clicking HERE) place corn kernels in a bowl and set to the side. Place corn cobs in a stock pot pour in enough water so that they’re well covered. Bring to a boil. Allow the the stock to bubble and brew for about half an hour or until it tastes rich and corny (yes, I did just use that description).
While the stock cooks, place a pot over medium heat and add a little olive oil. Add your mirapoix and sauté over medium heat. Cook veggies until they begin to sweat, once they do add salt and pepper to taste. Chef Roy prefers to season the veggies at this stage rather than when the soup is liquid, he thinks it adds more depth to the flavor.
Once the mirapoix has cooked (veggies will be tender but not mushy) add the corn you cut off the cob earlier. Cook over medium heat until warmed through.
Once corn is heated through, add your herb bomb and enough corn stock to cover the corn by an inch.
You may wonder why we’re doing a “bomb” instead of just chopping and adding the herbs. As the chef explained it, we want the essence of the herb but we don’t want to kill the flavor of the corn with it.
Mix well and allow to slowly bubble until veggies and corn are tender (about 20 minutes). As the soup cooks taste it repeatedly to check the flavor. Add more salt and fresh pepper to suit your taste.
Now we need to add the veggies to a blender or food processor to get our puree. Add a few large spoonfuls to blender and a bit of broth.
Blend soup. Is it too thick? Add more broth. Too thin? Add more veggies
We garnished ours with a little basil oil, though just about any contrasting color (fresh chopped herbs, red bell pepper, croutons) would work nicely. Enjoy!