Sweet Corn Soup
This quick corn soup tastes just like corn on the cob, but so you can eat it with a spoon! Eat it hot, at room temp, or chilled.
- Serves: 6 persons
- 10ears sweet corn
- 2medium onions
- 1tablespoon vegetable oil (or olive oil or butter)
- 1teaspoon fine sea salt (plus more to taste)
- 1medium potato
- 4cups water (or chicken broth or vegetable broth )
- Optional garnishes: diced roasted green chile, chopped cilantro, diced avocado, diced tomato, crumbled cotija cheese
Step 1Gather the ingredients.
Step 2Shuck the corn , removing the tough husks as well as the silky threads.
Step 3Using a large hole grater nestled in a very large bowl, grate off the corn kernels from the cobs. Use the blunt side of a knife blade to scrape remaining liquid and corny bits into the bowl after you grate each cob. Set aside.
Step 4Peel and dice the onions as well as the potato.
Step 5In a large pot over medium heat, heat the oil or butter. Add the chopped onions and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions wilt, about 3 minutes.
Step 6Add the potato and water (or broth) to the pot. Cover, and bring to a boil over high heat. Cook until the onions and potatoes are very soft, about 10 minutes. Add the corn purée. Cook until everything is heated through, about 2 minutes.
Step 7Add the corn purée and cook just until everything is heated through, about 2 minutes, then puree with an immersion blender or in batches in a blender or food processor.
Step 8Add salt to taste. (Do this at the temperature at which you plan to serve the soup; chilled soup will need more salt than hot soup because cold dulls the flavor.) Note that you will need to add a fair amount of salt if you used water as your base liquid. Keep adding salt, about 1/4 teaspoon at a time, and tasting until you notice a jump in the corn flavor.
Step 9Serve immediately or chill. Garnish with roasted chile, avocado, tomato, cilantro, or cheese, if you like.