We learned to make this recipe from Chef Steven Tevere, when he was at Meadowood; it's been a summer favorite ever since.
Servings: 12
8 Ears Corn
1/2 Onion, coarsely chopped
3 Shallots, coarsely chopped
Olive Oil
1/3 Cup Heavy Cream
Chives, chopped
- Strip the kernels off all 8 ears and reserve
- Cut each ear in half, put in a large pot and cover with water.
- Bring to a boil, then simmer for 1 hour.
- Remove the cobs.
- Sweat the onion and shallots in olive oil until translucent.
- Add to corn water.
- Add corn to corn water, bring to a boil, simmer 45 minutes.
- Let cool.
- Put soup in blender in batches and puree (or use immersion blender).
- Pour through fine sieve, pressing on the solids to release as much liquid as possible into the saucepan. (We use the Gefu Stainer Press, which does a fantastic job).
- Bring soup to boil, add heavy cream and boil 5 minutes more.
- Serve in bowls, sprinkle with chives.
Per Serving: 156 Calories (even less if you use non-fat 1/2 and 1/2); 6g Fat (32.8% calories from fat); 4g Protein; 25g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 24mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.
Notes:
This also may be served chilled, a martini glass is a nice presentation.
Write Your Own Review
Cool Tools used to make this recipe
