Fresh Off The Cob
Soup & Salad
Sure it’s autumn, but in Southern California, it’s summer all year long (almost). I asked Tracy to make this soup after seeing a recipe in the Los Angeles Times from a chef named Gavin Kaysen. She thought it was going to be bland and had to force herself to restrain from adding any extra spices. Once we tasted the final product, we were very glad we tried it (mostly) as written. It was pure, silky corn goodness. Enjoy!
1 stick unsalted butter
1 cup. thinly sliced leeks, whites only (1 medium leek)
½ cup thinly sliced yellow onion (1 medium onion)
2 cloves garlic, minced
4 ½ cups corn kernels (about 6 cobs), reserve the cobs
4 cups vegetable or chicken stock (we used low-sodium chicken broth)
½ cup heavy cream
salt and fresh ground black pepper
4 Tablespoons extra-virgin olive oil
Chopped chives for garnish
Melt butter in a medium stockpot over medium heat. Sauté leeks, onions, and garlic until onions are translucent, about 6 minutes. Add 4 cups corn kernels, the reserved cobs and just enough stock to cover the corn. Increase heat to medium-high and simmer until the stock absorbs the flavors of the other ingredients, about 35 minutes. Stir in cream and simmer until soup thickens, 10-15 minutes more. Remove cobs and discard.
Use a blender or food processor to puree soup until smooth (you can puree until smooth or leave slightly chunky as we did). Season with salt, pepper, and lime juice to taste. Return soup to the pan and keep warm over low heat.
Prepare garnish: Heat 1 tablespoon olive oil in small sauté pan over medium-high heat. Sauté remaining corn kernels until warmed through, about 2 minutes. Season with salt. (I had some lime olive oil which I used for this sauté and next time I am going to add the zest from the lime.)