Sweet corn kernels are stripped of their cobs and blended with a lovely amount of homemade corn stock. After straining through cheesecloth, it is thickened on the stove like a custard. Served in the summer evenings or for lunch, I top mine with shaved summer truffle or top with fresh herbs. —Lauren Broidy
cobs of sweet white corn
In This Recipe
Strip off the kernels of corn from the cobs. Set aside.
Using the cobs, place in a pot with water just to cover. Bring to a boil and simmer for 20 minutes, until the water turns into corn stock.
Place the raw corn kernels in the blender. You will probably have to do this in 2-3 batches, as it is a lot of corn. For each blender full of corn, start with a 1/4 cup of corn stock for each batch of corn in the blender. If it doesn't blend, add up to a 1/2 cup, but no more than that. This is important because if the soup is too watery before putting in the pan it will not thicken and set up.
Blend each batch of corn for 5-7 minutes, until extremely smooth. Then, placing over your pot that you plan to cook the soup in, place a fine mesh strainer and a layer of cheesecloth to strain the soup. This will give it a velvety, unctuous texture later. Repeat this step until all the corn is blended
Over medium heat, placed the strained soup in the pot on the stove. Cook for 10-15 minutes, until the soup thickens like a custard. Like a custard, stir constantly, or the bottom of the soup will burn and crust, and that is not what you want.
Once thickened, turn off the heat. When serving the soup, you can shave summer truffles. If you don't want to invest in truffles, you can vigorously stir a tablespoon of white truffle butter into the whole pot of soup while hot.