No barbecue is complete without corn.
By RENEE KELLY
Let’s make that no summer is complete without corn.
While it is abundant, corn should be used in more ways than just sitting on the cob.
This means something as silky as stockings and fancy as a beaded clutch — while preparation time is the same as a pair of jeans for a picnic.
Corn Soup! You can have it chilled, as a refreshing starter to dinner or keep it warm if that’s your pleasure. This chilled soup can be vegetarian or, of course, bacon and cream may be added if desired.
Chilled Corn Soup
Makes 6 servings
For the soup
6 ears of fresh corn, husked and kernels cut off the cob
2 tablespoons of olive oil
2 shallots, chopped
1 yellow onion, chopped
2 cloves garlic, minced
8 cups of vegetable or chicken stock or broth
1 cup of white wine
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 cup heavy cream, optional
For the garnish
Fresh chives, English hothouse cucumber minced or sliced
Once the corn kernels are off of the cobs, break the cobs in half (See note). Heat a soup pot, add the olive oil, and heat the olive oil on medium high heat.
Sweat the shallots, onion and garlic until translucent. Add the corncobs, stock and white wine. Let simmer for 25 minutes, add half of the corn kernels, and simmer for 10 minutes.
Remove the cobs from the soup and puree in a blender, strain again if needed. Add the remaining kernels to the soup, season with salt and pepper to taste. Finish with heavy cream if desired. Chill for 2 hours or over night.
This is a great day before recipe, it gives a chance for all the flavors to mingle.
After an evening of serving corn on the cob, reserve any left over cobs so you may use them for this recipe.
Note: The reason for breaking the cobs is to release the “corn milk” which improves the taste and texture of the soup.
Renee Kelly is the owner of Renee Kelly's Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother nature and the many growers in the Kansas City area.