Author Notes: Sweet corn kernels are stripped of their cobs and blended with a lovely amount of homemade corn stock. After straining through cheesecloth, it is thickened on the stove like a custard. Served in the summer evenings or for lunch, I top mine with shaved summer truffle or top with fresh herbs. —Lauren Broidy
cobs of sweet white corn
cup corn stock
- Strip off the kernels of corn from the cobs. Set aside.
- Using the cobs, place in a pot with water just to cover. Bring to a boil and simmer for 20 minutes, until the water turns into corn stock.
- Place the raw corn kernels in the blender. You will probably have to do this in 2-3 batches, as it is a lot of corn. For each blender full of corn, start with a 1/4 cup of corn stock for each batch of corn in the blender. If it doesn’t blend, add up to a 1/2 cup, but no more than that. This is important because if the soup is too watery before putting in the pan it will not thicken and set up.
- Blend each batch of corn for 5-7 minutes, until extremely smooth. Then, placing over your pot that you plan to cook the soup in, place a fine mesh strainer and a layer of cheesecloth to strain the soup. This will give it a velvety, unctuous texture later. Repeat this step until all the corn is blended
- Over medium heat, placed the strained soup in the pot on the stove. Cook for 10-15 minutes, until the soup thickens like a custard. Like a custard, stir constantly, or the bottom of the soup will burn and crust, and that is not what you want.
- Once thickened, turn off the heat. When serving the soup, you can shave summer truffles. If you don’t want to invest in truffles, you can vigorously stir a tablespoon of white truffle butter into the whole pot of soup while hot.