Corn Soup

Corn Soup

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Combine the creaminess of pureed fresh corn, sweet onions and potato, add the bite of sauteed corn kernels and slivered shitake mushrooms and you have a spectacular Summer soup. The flavors of this soup are best when it is eaten cold; so make this soup a day in advance and enjoy having one less recipe to prepare the next day.

Prep time: 30 minutes

Corn Soup

By Gloria Kobrin Published: June 30, 2014

  • Yield:

  • 8 Servings

Ingredients

  • 12 cups water
  • 10 ears fresh corn shucked
  • 6 tablespoons coconut oil
  • 2 large sweet onions peeled and thinly sliced
  • 2 teaspoons sugar
  • 1 large Yukon Gold potato peeled and diced
  • 1/2 cup Dry White Wine
  • 2 sprigs Fresh Thyme tied with twine
  • Salt
  • 1 pound shitake mushrooms stems removed
  • 1 small bunch fresh chives rinsed and minced

Equipment

  • 6 quart soup pot with cover
  • long handled tongs
  • fine strainer
  • large mixing bowl
  • medium saucepan with cover
  • medium skillet
  • electric food processor with steel knife inserted
  • slotted spoon

Directions

  1. Fill soup pot with water. Bring to a boil. Carefully, drop corn into the water. Let water return to a boil, cover and boil for five minutes. Using long handled tongs, remove corn from pot and set aside to cool. Reserve cooking water. When corn is cool enough to touch, cut off all the kernels and set them aside. Place cobs back in the water, cover pot and simmer for 30 minutes. Strain liquid into large mixing bowl. Set aside.
  2. Melt two tablespoons coconut oil in saucepan. Add onions and stir until onions are coated with oil. Cover saucepan and cook over medium heat until onions have softened-about 10 minutes. Remove cover and add sugar. Stir well and cook until onions have caramelized and turned golden brown.
  3. Remove one cup of corn kernels from the rest and set them aside. Pour remaining corn, diced potato, onions, and wine into soup pot. Simmer until the wine has almost completely evaporated. Add strained corn broth and thyme to this mixture. Cover pot and simmer until potatoes are tender-about 15 minutes. Remove thyme. Let corn soup cool before pureeing it two cups at a time in processor until it is very smooth. Taste. Add salt, 1/4 teaspoon at a time, until you are happy with it. Set soup aside.
  4. Melt one tablespoon coconut oil in the same saucepan in which you cooked the onions. Saute the reserved cup of corn kernels until they have browned. Remove them from the saucepan with a slotted spoon and add them to the corn soup. Chill soup overnight.
  5. One hour before serving soup: Wipe off mushrooms and slice them thinly. Melt six tablespoons coconut oil in skillet and saute mushrooms, Remove them with a slotted spoon and set aside.
  6. To serve soup: Fill each soup bowl with chilled Corn Soup. Garnish each serving with four to five slices of sauteed mushrooms and a pinch of chives. Enjoy!

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