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Corn and Chive Soup

Posted By sugarlaw On October 20, 2008 @ 6:05 am In food,soups | 25 Comments

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Do you ever go to a restaurant and fall so hopelessly in love with a particular dish that you attempt to recreate it at home?  This dish was a product of one of those impulses.  At a dinner a month or so ago, Chad and I both ordered the same dish: corn soup.

Chad and I never order the same dish — I’m a former vegetarian with an entire mouth full of sweet tooths, he’s a Texan at heart who gags when I mention tofu.  So when we both order, and both like, the same dish, that’s a big deal.

A big enough deal that I had to attempt this soup at home.  I went into the recipe armed with a secret weapon — when I asked the waiter if the soup was cream-based, he told me the base was actually corn stock.

So corn stock I made.  And corn soup.  And I will be making it again, because it was fantastic.  Light, healthy and incredibly flavorful, this is a perfect dish to celebrate our last few weeks of fresh corn this season.  Make it now, before they’re gone!

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Corn and Chive Soup

INGREDIENTS:
3 ears of corn
2 cups milk
1 cups water
1 small shallot, diced
2 tbsp chopped chives
3 large shrimp
1/4 cup heavy cream
Salt
Pepper

DIRECTIONS:

Cut the corn kernels from the cobs and reserve.  Heat the milk and corn cobs to a simmer and let them simmer for ten minutes.  Remove the corn cobs, and add the water, corn kernels, chives, shallot and salt.  Simmer for 15-20 minutes.

Transfer the soup to a food processor or blender and puree it in batches until smooth.  Stir in heavy cream, pour into bowls, and serve.  Garnish with sliced shrimp and additional fresh chives.

Serves four.

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