9-10 freshly picked ears sweet corn (7 cups kernels)
1 large sweet onion
1 large garlic clove
3 Tablespoons butter
4 cups milk
1 teaspoon salt
Garnish: chopped chives or cilantro leaves
Method: Husk and clean corn. Slice kernels off into large bowl with a shape knife, scraping the cobs to release as much juice as you can. You need at least 7 cups corn kernels. Set aside.
Chop onion and garlic and cook in 2 Tablespoons butter until soft and golden, about 10 minutes. Combine the corn kernels, onions, and garlic, and add about 1 cup of the milk. Purée in a blender in batches until smooth.
Combine the purée with the rest of the milk in a soup pot. Add the salt and remaining butter and milk. Simmer 20 minutes. Taste and correct seasonings if needed.
The soup can be run through the blender again at this point if the texture is not smooth enough for you. For an absolutely silky texture, press it through a sieve, which will reduce the quantity.
Serve the soup hot with chopped chives or cilantro.
This recipe is amazing and is part of a menu from the New Vegetarian Epicure Cookbook by Anna Thomas. The remaining menu is fresh pasta with summer tomato sauce, and sliced fresh peaches and raspberries with sweetened creme fraiche. I will share those recipes, too!
I used the above menu and added this bread to the main course and molasses crinkles to go with the fruit and creme fraiche. It was a delectable spread, if I must say so myself!