Creamy Corn Soup With Basil
This soup is divine when made with freshly picked sweet summer corn. There is no cream or dairy: The creaminess comes from thoroughly whizzing the corn. For the creamiest texture, pass the puréed soup through a fine-mesh sieve.
- Serves: 6 persons
- 3tablespoons extra-virgin olive oil, plus more for serving
- 2large white or yellow onions, chopped (about 4 cups)
- Kosher salt (Diamond Crystal) and black pepper
- 6large garlic cloves, peeled and left whole
- 4cups corn kernels (from about 8 ears)
- 2cups sliced squash blossoms (from about 18 blossoms, optional)
- Handful of fresh basil leaves, for serving
Step 1Put 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven set over medium-high heat. When the oil starts to look wavy, add the onions and season well with salt and pepper.
Step 2Let onions cook, stirring, until they begin to soften, about 4 to 5 minutes, then turn heat to medium and continue cooking until onions are quite soft, about 15 minutes more.
Step 3Add the garlic and corn kernels, and stir to combine. Add 6 cups water and bring the mixture to a boil. Reduce heat to a gentle simmer. Taste the resulting broth and adjust salt to taste. (It should be well seasoned.) Cook for about another 10 to 15 minutes, until the kernels are tender. Stir in squash blossoms, if using, and turn off heat.
Step 4Working in batches, purée the soup in a blender. Pass the puréed soup through a fine-mesh strainer and into a large bowl, pushing down to press all the liquid out. Discard the fibrous debris left behind.
Step 5Check consistency and seasoning, and adjust as needed. (Add a bit more water if the soup seems too thick.) The soup can be made up to a few hours ahead up to this point, and tastes best the day it’s made. Reheat, if needed, before serving.
Step 6To serve, ladle into individual bowls. Drizzle about a teaspoon of olive oil over each serving. Quickly chop the basil, and sprinkle over to finish.