This creamy corn soup is made with a light vegetable broth and a little milk, but no heavy cream, so the pure essence of corn is what you taste. You must have absolutely fresh, very sweet corn for this soup.
• 3-1/2 cups unsalted vegetable broth, homemade or store-bought
• 2 tablespoons unsalted butter
• 2 medium yellow onions, chopped
• Sea salt to taste
• Approximately 2-1/2 cups milk
• White or red pepper
• Cilantro leaves, for garnish
1. Slice corn kernels into a bowl with a sharp knife. You should have about 6 cups of kernels. Put corn in a medium soup pot with broth and simmer, covered, for about 15 minutes. If you like, scoop out about a cup of kernels and save them to stir into the pureed soup.
2. Meanwhile, melt butter in skillet over medium heat, and cook onions with a dash of salt until soft and golden brown, about 30 minutes. Add a tiny bit of water if onions begin to burn while caramelizing.
3. In the pot using an immersion blender, or in an upright blender or food processor, combine corn, caramelized onions and milk. Puree until soup is as smooth as possible. Add a little more milk to thin soup as needed.
4. Return soup to pot if you used a blender. Taste and adjust seasoning with salt and white or red pepper, depending on desired heat. If you reserved whole kernels, add them back now.
5. Before serving, bring soup back to a simmer. Toss a few cilantro leaves on top of each serving.
Freezing Notes: Although leftovers of this soup will freeze well, you will achieve optimal consistency by omitting the milk in the frozen soup and adding it before serving. To make this soup for freezing, follow the instructions through step 2. In step 3, puree the corn/stock mix and the onions, but don’t add the milk. Return reserved corn kernels to pureed soup if using, then freeze. When ready to serve, bring to a simmer over low heat, then add the 2-1/2 cups milk (make it extra easy on yourself by writing these instructions on a piece of freezer tape and affixing to your freezer container). Adjust seasonings as needed. To freeze cilantro for garnish, spin cilantro with water or olive oil in the blender, pour into ice-cube trays and freeze. Allow to thaw slightly, then add one cube to each bowl of piping-hot soup before serving.
For more great summer freezer soups visit:
• Freezer-Ready Soups with Summer Produce
• Adapted from Love Soup by Anna Thomas. Copyright © 2009 by Independent Productions, Inc. with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.