The husband and I just got back from a wonderful few days visiting the mother-in-law in Albuquerque. We spent the days exploring Santa Fe, hiking through the tent rocks, basking in the magnificent views. Nights were passed lounging with wine and conversation, often on the back patio with a fire burning and the stars twinkling above. What a relief to step out of the overbearing heat of NYC for a few days and feel the calming effects of open air and uber-friendly strangers.
Now we are back to the grind and the close to 100 degree temps that are making New York even more difficult to handle this week. Luckily I can still throw together a simple dinner to be shared with Joe at our dinner table that lends itself to lingering over discussions of our days and helps us remember to slow down a bit.
This soup takes full advantage of summer at its best: peak in-season corn lends a sweetness that you won't get from it at any other time of year. Chopped scallions can add some bite, a drizzle of parsley oil or pesto an added freshness, and a dollop of creme fraiche brings it all together with a tangy note on your tongue.
about 3 servings
3 large ears of sweet corn
2 TB butter
1 TB olive oil
1 medium shallot, chopped
1 clove garlic, chopped
2 c. chicken or vegetable stock
1 1/2 c. heavy cream
salt and pepper
Slice the kernels off the ears of corn, reserving as much of the liquid as possible (sometimes it's easier to do this by slicing off the kernels inside a large bowl).
Heat the butter and olive oil in a large soup pot or dutch oven over medium heat. Add the shallot and cook until transparent, about 4-5 minutes. Add the garlic and stir for about a minute then stir in the corn and its juices for 3-4 minutes. Pour in the stock and the heavy cream, bring to a simmer and stir occasionally for about 15 minutes to meld all of the flavors.
Remove from the heat and use an immersion blender to puree the soup. Then pass through a fine mesh sieve to remove the solids, pressing down to make sure to get all of the juices out. Return the strained soup to the stove, heat through, and add salt and pepper to taste.
I garnished ours with a ramp pesto thinned with extra virgin olive oil and a dollop of creme fraiche, but parsley oil, regular pesto, or chopped scallions would be just as nice.