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American · Soup
Silky Sweet Corn Soup
Sweet summer corn cooked with butter-softened onions in a quick stock made from the stripped cobs, then puréed and strained until velvety. Served hot or chilled with a sharp herbal garnish, it shows how a little care beats fancy ingredients.
- YieldMakes 10 cups (serves 6 to 8)
- Hands-on1 h 5 min
- Total1 h 39 min
- Difficulty
Ingredients
- 9ears of sweet corn, 8 to 10 ears; husks, stalks and silk removed
- 115 gbutter, 8 tbsp (4 oz)
- 2medium yellow onions, sliced
- 2.1 Lwater, 9 cups, for the cob stock
- to tastesalt
- to tastewhite wine vinegar or lime juice, a few drops, only if the soup tastes flatly sweetoptional
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