It’s summer! YAY!!! Time to jump in the pool, run through the spinklers and sit back and chill on the patio on Saturday and/or Sunday afternoon. It’s also time for corn. One of my favorite summertime vegetables. What to do with all that corn? How about some summer corn soup for a change of pace?
If you’ve been reading this blog for a while now, you know that I like corn soup. Like maybe a little too much…is that possible? I don’t think so. So I’ll just continue with my latest corn soup find.
I found this recipe in the latest issue of Martha Stewart Living. She calls it corn vichyssoise (because you cook the corn cobs in the making of it) but I just call it corn soup because I’m not all fancy like she is. Also, my house isn’t a 4 star restaurant that serves vichyssoise…I serve soup.
Believe it or not, I actually followed the recipe pretty closely. I only changed one ingredient because I couldn’t find it and wasn’t going to make a special trip to a different store to get it. I’m realistic like that. That ingredient? It was creme fraiche. We’ve got 1 store around here that carries it and it was just too far out of the way for me to make a special trip. Plus, it’s corn soup…it’s supposed to be a simple dish.
This corn soup tastes like summer in a bowl. It’s all about the corn in this one.
I fully realize it’s hot outside for most of you right now. It’s pushing upper 90’s here, but there’s something about eating a warm bowl of this corn soup in the summer. It just tastes so good.
Oh, the recipe calls for straining the corn soup. I didn’t do that because I blended it in my high speed blender thinking that that would be enough. You really should strain the soup. Cutting corn off the cob when it’s fresh (not cooked) leads to some tough bits being included in the soup. So if you want to avoid that, strain the soup.
I hope you enjoy this soup as much as we did. It comes together really quickly and the ingredients are simple. Well, except for that creme fraiche…but I’ve got your workaround for that.
- 2 tablespoons extra virgin olive oil
- 1 large leek, white and light green parts only, chopped and washed well
- 1 celery stalk, chopped
- 5 ears corn, kernels cut off and cobs reserved
- 1 medium Yukon Gold potato, peeled and chopped
- ¼ cup creme fraiche (I used Greek yogurt)
- kosher salt
- freshly ground black pepper
- Heat oil in a large pot over medium heat.
- Add leek and celery and cook until softened. Keep stirring the vegetables.
- Add corn kernels, corn cobs, potato and 6 cups of water to pot.
- Bring to a boil then reduce to a simmer and cook for 30 minutes. Until vegetables are soft.
- Remove and toss out corn cobs.
- Working in batches, puree soup in a blender (remember to vent your blender so that the hot air can escape and the soup doesn't explode all over you) until smooth.
- Strain blended soup into another pot and continue to puree and strain until all of the soup has been pureed and strained.
- Whisk in yogurt and season with salt and pepper.
- Garnish with kernels of corn.
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