Ingredients
- 3 cups milk
- 3 corn ears (kernels cut from the cobs and the cobs broken in half)
- 2 tablespoons butter
- 1 yellow onion, chopped
- 1 carrot, peeled and sliced
- 1 celery stalk, sliced
- 1 garlic clove, pressed
- 2 cups water
- 2 thyme sprigs
- 2 rosemary sprigs
- 1 bay leaf
- Ground white pepper
- For the garnish
- 2 ounces bacon (2 bacon slices, diced)
- 1/2 cup whole kernel corn (cut from 1/2 ear of corn)
- 1 green onion, sliced
- Cayenne pepper, pinch
- Creme fraiche
How to Make
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Step 1: In a pot bring the milk and corn cob halves to a boil. Remove from heat; cover and let steep while preparing vegetables.
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Step 2: In a saucepan over medium heat melt the butter; add onion and sprinkle with salt and saute for 5 minutes. Add corn kernels, and the rest of the vegetables (-garlic); cook for 10 minutes or until vegetables are softened; stirring frequently. Add 2 cups of water, herbs and bay leaf and bring to a boil. Cover partially, reduce heat to low and simmer for 20 minutes.
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Step 3: Discard corn cobs, herb sprigs and bay leaves. Cool soup slightly. Working in batches puree soup in blender or use an immersion blender blending until smooth. Strain into a large bowl; pressing on solids. Season to taste with the white pepper.
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TO MAKE THE GARNISH
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Step 4: Cook bacon in a skillet over medium heat until crisp. Using a slotted spoon transfer to paper towels to drain. Transfer to a small bowl and mix in corn, green onion and pinch of cayenne. The garnish can be made 2 hours ahead of time; let stand at room temperature until ready to use.
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TO SERVE
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Step 5: Rewarm soup over medium heat and divide among soup bowls; sprinkle garnish over each serving. Drizzle creme fraiche over each serving.
We hope you enjoy this recipe!
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