Sweet Corn Soup

corn soup edit 1

Soup is often consumed only during the cold months, craved only when we are chilled to the bone. This, is a shame, as spring and summer offer a bounty of produce that lend themselves well to light, delicate soups that are perfect for a light lunch. Sweet corn soup is a perfect example, and with only three ingredients (excluding salt and water), it’s a great way to eat well on a budget. As is true with most dishes that utilize so few ingredients, this soup is wholly dependent on having peak-season produce, so don’t attempt this until it’s high corn season.


3 Tablespoons unsalted butter

1 Vidalia onion, chopped

5 ears ripe sweet corn, kernels removed and cobs reserved for another use

1/2 teaspoon kosher salt, plus more to taste

5 cups water

Fresh herbs, creme fraiche, chopped chiles, or other desired garnishes (optional)

1. In a large pot, melt the butter over medium heat. Add the onions and lower the heat to medium low, then cook the onions until soft and translucent. If they start to brown, immediately remove them from the heat, lower the heat, and then continue cooking. This should take 10-15 minutes, depending on how small you have chopped your onions.

2. Add the corn to the onions, along with a few more healthy pinches of salt, and cook, stirring occasionally, for 3-4 minutes, just until the corn’s color becomes more vibrant. Add the water to the pot and bring to a simmer. Maintain the simmer for 8-10 minutes, then remove the pot from heat.

3. Using an immersion blender, blend the soup into a purée. Alternately, you can do this in batches in a regular blender, but take care to use the standard precautions when blending a hot liquid.

4. Strain the soup through a medium to fine mesh strainer (depending on how much texture you’d like in the soup) and into a serving vessel, making sure to press on the solids in the strainer to remove as much liquid as possible. Ladle into bowls, garnish as desired, and serve immediately.

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