|Bobby Jay's corn soup with olive oil|
So here's the updated, improved recipe for my own corn soup. This is a perfect time to try it, with wonderful sweet corn abounding at farmers markets everywhere.
Bobby Jay’s Corn Soup
· 5-6 ears of corn (5 medium, an extra if small)
· 1 medium onion, diced
· 1 jalapeño pepper, finely diced (seeds and interior membranes removed), more or less, depending on how hot the jalapenos are and your taste
· 1 Tbs butter
· 4 C water
· 2 Tbs chives, finely chopped
· Best quality olive oil
· Salt and pepper
1. Put the most delicate ear aside. Take kernels off remaining 4 ears of corn. Cut the cobs into thirds.
2. Sauté onion and jalapeño in butter with a little salt until soft. Add corn kernels and sauté another minute or so, just to warm through.
3. Add cobs and water. Bring to boil and simmer, covered, for 30-40 mins. [Better still, for an even richer, creamier soup, do this in a pressure cooker, bring to temperature and cook for 20 minutes.]
4. Remove cobs and puree the soup with a hand or standing blender. (I use a blender because I like it very smooth, and the added corn will provide texture.) Taste and season with salt and pepper to taste. It may need a fair amount of salt to cut the natural corn sweetness.
5. Separately, bring a pot of water to a boil. Take off the heat, add the last cob of corn, cover and wait 7 minutes. (Or cook it however you like to make corn, including in the microwave.) Remove kernels.
6. Serve soup in individual bowls. Garnish with kernels from the last ear of corn, chives and a few drops of olive oil.
Can be served cold or hot. If cold, chill and garnish just before serving.
Instead of chives, I often garnish with one of the following:
· Chopped toasted or untoasted pumpkin seeds and a few drops of pumpkin seed oil or pistachio oil
· Chopped pistachios and pistachio oil
· Chopped hazelnuts and a few drops of hazelnut oil
· A very tiny quantity of truffle oil
· A dollop of crème fraîche
· A little hot sauce or (preferably green) chili powder, or some adobe sauce from canned chipotles with adobo
· Small chunks of avocado and olive or pistachio oil
· White miso, about a rounded teaspoon per cup, whisked in before serving
I hope you enjoy.