Author Notes
A hearty soup that makes the transition from summer to fall using the last harvest of sweet summer corn. The creamy rich flavor is layered with sweet paprika and dill. You can also make this soup with frozen corn year round. I like adding the smoked salmon just before serving as it slightly cooks and gives just a hint of the autumn days ahead. —Janice Wacha
Ingredients
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1
small yellow onion, diced
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1
leek, chopped (white part only)
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2 cups
yukon gold potatoes, peeled and cut into 1/2 inch dice
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2 tablespoons
olive oil
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2 tablespoons
unsalted butter
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2
ears of corn
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4 cups
organic vegetable stock
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1 cup
heavy cream
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2 teaspoons
kosher salt
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1 teaspoon
black pepper
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1 teaspoon
sweet paprika
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8 ounces
smoked salmon, cut into 1/2 inch pieces
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1 bunch
fresh dill, torn into small sprigs
Directions
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With a sharp knife, scrape the corn kernels from the cobs until you have two cups of kernels.
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Heat the olive oil and butter in a large soup pot over medium heat. Saute the onion and leek until soft and translucent, about 5 minutes. Stir in the potatoes and cook for 2 minutes, then add the corn and vegetable stock. Bring to a low boil, then turn down the heat and simmer for 15 minutes.
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In two batches, pour half the soup into blender and process until smooth/ Pour the blended soup back into the pot and add cream, salt, pepper and paprika. Bring to a low boil and simmer for 5 minutes Taste for seasoning and adjust as needed. To serve, ladle soup into bowls and top with the smoked salmon and dill.
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