Is there anything more summer-y than grilling out? Personally, I can’t think of a single thing that brings those long, summer nights to mind more than that. The dilemma for me, though, is what to do with all those grilled leftovers. I love having a nice char on corn on the cob, for example, but am always at a loss for what to do what what doesn’t get eaten. Well, no more fretting about that here! This recipe is a great way to use what’s leftover of your grilled corn and grilled onions from the night before, and turn it into a great dinner the following evening. —Ty Ryavec
Salt and pepper
15 oz. can cannellini beans, drained and rinsed
artichokes, garlic, and reserved cooking liquid
white wine vinegar
cobs of grilled corn, kernels only (reserve kernels of one cob for garnish)
Prep artichokes (for those who don’t know how to turn an artichoke, here’s a great article: https://food52.com/blog/6373-the-many-ways-to-prep-an-artichoke . Use the “fork and knife” method.” and place in a pot, just covering with cold water, garlic cloves, salt, and pepper.
Bring to a boil, then drop down to a simmer and cover. Cook for 20-25 minutes, or until knife tender.
Once artichokes are cooked, drain, reserving cooking liquid and garlic cloves.
In a blender, add cooked artichokes, garlic, beans, white wine vinegar, and 1 cup reserved cooking liquid. Blend until smooth.
Add kernels from one corn cob, about a cup, and grilled onion, along with 1/4 more of the cooking liquid. Blend until smooth.
If you have a Vitamix or a high powered blender, puree until silky smooth.
If using a less high powered blender, strain using a mesh strainer. There will be a bit of "pulp" left over, discard that. Season to taste.
Refrigerate at least three hours before serving. Garnish with reserved kernels and lots of crusty bread to mop up the bottom of the bowl.
Note: if you find the soup to be too thick, add more of the artichoke cooking liquid, slowly, to your desired texture.