One of the toughest things I've found about being a mom -- especially one who works -- is the whole "healthy meal" thing. We've started getting an organic fruit/vegetable delivery from Mama Earth Organics, which I guess is a good start, but this week we received four cobs of corn that I had no idea what to do with (we just had corn on Tuesday!)
The solution? This Summer Corn Soup recipe that I adapted from Seasons and Suppers. It turned out pretty good, if I do say so myself! And the best part? Addy can eat it too!
- 4 large ears fresh sweet corn, shucked, silks removed
- 3 Tbsp. olive oil
- 1 diced onion
- 3 cloves garlic, roughly chopped
- 2 diced leeks (white parts only)
- Italian seasoning (to taste)
- Paprika (to taste)
- Freshly ground black pepper
- Pinch cayenne
- dollop of sour cream (or Greek yogurt), for garnish
- 1/2 cup finely diced fresh tomatoes, for garnish
- 1/4 cup thinly sliced fresh basil, for garnish
- With a sharp knife, cut the raw kernels off the ears of corn. Don't cut too close to the base of the kernels, as you want to leave a bit for the next step. Set corn kernels aside.
- After the kernels have been cut off, stand one cob on end in a shallow dish and use the back edge of the knife to scrape the cobs and extract as much “milk” and solids as you can. If you messed this step up, don't worry. You can always add real milk later on. Set this corn milk mixture aside as well.
- Break the cobs in half and put them in a heavy, large pot (at least 4-quart size). Add 5 cups water and 1 tsp. salt and over high heat, bring this to a boil. Reduce the heat to medium low and cover. Simmer for 30 minutes then discard the cobs. Pour this stock into a bowl and set aside.
- Set the same pot back over medium-high heat and add the oil. When it’s hot, add in the onion and cook, stirring, until translucent. Add the garlic and cook briefly, until fragrant. Reduce the heat to medium, add the leeks and sprinkling of salt and stir to combine. Cover the pot and cook until the vegetables start to soften, stirring occasionally to prevent them from browning, about 5 minutes. Add the Italian seasoning, black pepper and cayenne and stir. Add the corn stock and bring to a boil over medium-high heat. Cover the pot and lower the heat to medium low. Simmer until the vegetables are tender, about 20 to 30 minutes. Add most of the corn kernels, reserving about 1 cup. Simmer the soup for another 10 minutes.
- Puree with an immersion blender. Taste for seasoning and add more salt or pepper if necessary. Add the reserved corn kernels and corn “milk” (or throw in some regular milk) and simmer just long enough to take the raw edge off the corn, about 5 min. (*I just turn the heat off the pot after adding and let the hot soup cook it slightly. I find it’s the best way to preserve some great crunch to the corn while allowing it to cook just slightly.) Serve hot, warm, or at room temperature, garnished with a small dollop of sour cream and the tomatoes and basil.