Friday, July 29, 2011

Turn that Beautiful August Corn into Corn Soup!

Corn Soup P Serves: 8
Combine the creaminess of pureed fresh corn, sweet onions and potato, add the bite of sautéed corn kernels and slivered shitake mushrooms and you have a spectacular summer soup. The flavors of this soup are enhanced when eaten cold so make this soup a day in advance and enjoy having one less thing to do when your company comes.
Prep time: 30 min.  Cooking time: 75 min. Chill overnight
10 ears fresh corn-shucked
2 large sweet onions-peeled and thinly sliced
6 tablespoons pareve margarine
2 teaspoons sugar
1 large Yukon Gold potato-peeled and diced
½ cup dry white wine
2 sprigs thyme
1 pound shitake mushrooms-stemmed
1 bunch chives-minced
Large soup pot with cover
Long handles tongs
Fine strainer
Large mixing bowl
Medium saucepan with cover
Medium skillet
Electric food processor
Slotted spoon

  1. Fill large soup pot with 12 cups of water. Bring water to a boil and add corn to pot. Cover and boil 5 minutes. Using long handled tongs, remove corn from pot and set aside to cool. Reserve cooking water. When corn is cool enough to handle, cut off all the kernels and set them aside. Place cobs back into cooking water, cover pot, and simmer for 30 minutes. Strain liquid into mixing bowl and set aside.
  2. Melt 2 tablespoons pareve margarine in saucepan. Add sliced onions and stir until onions are coated with melted margarine. 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, caramelized onions, and wine to the 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 sprigs. Let corn soup cool about 15 minutes before pureeing it.
  4. Using the steel knife in a processor, puree corn soup two cups at a time until it is very smooth. Pour puree into a large container. Repeat this action until all the soup has been pureed. Add salt, ¼ teaspoon at a time, until you are happy with the taste.  Set soup aside.
  5. Melt 1 tablespoon pareve margarine in saucepan (the one in which you cooked the onions is fine). Sauté reserved cup of corn kernels until they have browned. Remove them from saucepan with a slotted spoon and add to corn soup. Chill soup overnight.
  6. Before serving soup: wipe off shitake mushrooms and slice them thinly. Melt 6 tablespoons pareve margarine in skillet and sauté mushrooms. Remove with a slotted spoon and set aside.
  7. Rinse chives and mince them.
  8. To serve soup: Fill soup bowl with chilled corn soup. Garnish each serving with 4-5 slices of sautéed mushrooms and a pinch of chives.

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