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
Ingredients:
· 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
Directions:
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.
Serves 4
Notes
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.
Bobby Jay
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