Local sweet corn is one of summer’s tastiest treats. If you’re tired of corn on the cob, this corn soup is velvety smooth and can be served cold or hot. It is the taste of summer in a bowl! The pea tendrils make a delicious topper and they can often be found at an Asian market or sometimes at a farmer’s market. If you can’t find them, you could substitute other fresh sprouts, such as broccoli sprouts, to add some color and texture to the soup.
Corn Soup Ingredients:
- 4 ears of corn, kernels cut off the cob
- 1 large onion roughly chopped
- 2 tbsp minced garlic
- 4 scallions sliced thin
- Pinch of pea tendrils
To make the soup:
- Sauté the corn, onion and garlic in oil until softened but not brown
- Cover with water by 1 inch
- Simmer for about 15 minutes until everything is soft
- Puree in batches in a blender and strain through a fine mesh strainer
- Adjust salt and pepper
- 1 large red pepper
- Sherry vinegar
- Smoked paprika
To make the coulis:
- Roast the pepper on a gas burner, grill or broiler until the skin is blackened
- When cool enough to handle scrape off the skin and discard the seeds and stem
- 3Place in a blender and add a little water to get the pepper pureeing, add a drizzle of EVOO and vinegar. Taste and make sure everything is adjusted.
- Strain through a fine mesh strainer and add salt, pepper and smoked paprika to taste.
Serve the soup hot or cold with a drizzle of the coulis, scallions and tendrils.
Art Rogers/Lento Restaurant