It is that great time of year when sweet corn is not only cheap but delicious as well. Colorado is known for its Olathe sweet corn, and this soup is a great way to utilize this fantastic vegetable. This recipe only has a few ingredients, and allows the corn flavor to really shine through.
But a soup, in summer? Yes! This soup is lighter than a soup I would serve in the winter, and straining the soup gives it a nice light texture. On a hot summer day, a nice bowl of chilled soup will certainly hit the spot.
Servings - 4
4 ears - fresh sweet corn
1 - medium yellow onion
3 strips - bacon
2 tsp - Pastamore Roasted Garlic Balsamic Olive Oil
1 qt - vegetable broth
2 cups - water
12 oz - milk
1/2 tsp - salt
As garnish - cilantro
To taste - salt and pepper
1. Place a large pot on the stove over medium-high heat. Once the pot is hot, add the bacon. Cook the bacon until the desired doneness has been reached. While the bacon is cooking, slice the onion. After the bacon has cooked, remove from the pot and place on a paper towel to dry.
7. When it is time to serve the soup, remove from the refrigerator. Whisk the soup immediately before serving so that it is thoroughly mixed. Ladle the soup into bowls, and garnish with the chopped bacon and fresh cilantro.
2. Add the onions to the pot and begin to cook. If the onions begin to color too quickly, reduce the heat to medium. Cook the onions for 5-8 minutes. While the onions are cooking, remove the kernels from the corn. Cut off one end of the corn, and then place that side on the cutting board. Run a sharp knife down the side of the corn, keeping the knife as close to the core as possible. Rotate the corn, and continue until all of the kernels have been removed. Once the onions are ready, add the corn to the pot.
3. Cook the corn and onion mixture for 5 minutes. After five minutes, add the vegetable broth, water, and milk to the pot. Bring to a boil, and then reduce to a simmer. Add the 1/2 tsp of salt, and simmer for 15-20 minutes.
4. While the soup is cooking, chop the bacon into fine pieces.
5. Remove the soup from the heat. Place the soup into a food processor (or use an immersion blender) to blend the soup. Blend until as smooth as possible. Next, pour the soup through a fine mesh colander or a cheese cloth. Get as much liquid out of the corn by pressing it with a spoon, or wringing it out until no more liquid comes out.
6. Add the 2 tsp Pastamore Roasted Garlic Balsamic Olive Oil, and then season the soup to taste with salt and black pepper. Place the soup into the refrigerator, and allow to cool for at least 4 hours.