This recipe for sweet corn soup combines so many of the season’s best offerings – tender sweet corn, fresh savory herbs, bright flavor, and that endless summer feeling. It’s sweet but complex, and the herby gremolata perfectly complements the rich, buttery puree. To get the flavor and texture just right here, use the freshest summer corn you can find.
6earsfresh cornkernels sliced off and cobs reserved
1teaspoonkosher salt
½teaspooncracked black pepper
1sprigfresh thyme
5-6c.water
4tablespoonextra virgin olive oil for garnish
Herb Gremolata
2tablespoonchopped fresh basil
1tablespoonchopped fresh oregano
1tablespoonchopped fresh chives
2clovesgarlicminced
Instructions
Prepare the corn. Slice off one end of the cob so that you can hold it upright. Using a sharp knife, run the blade down the side of the cob to release the kernels. Set aside a small amount of fresh corn for garnish (about half a cup).
Heat a dutch oven or other 6-quart pot over medium heat. Add butter and heat until it foams. Add onions, stir to coat in the fat, then cover. Sweat the onions over medium heat, stirring frequently, until they are soft and translucent, 13-15 minutes.
Add the garlic and saute, stirring continuously, until fragrant, about 1 minute.
Add the corn kernels, thyme sprig, salt, pepper, and enough water to barely cover the vegetables (we used 5 cups). Place the cobs on top. It’s okay if the cobs aren’t completely submerged (they float).
Increase the heat to high and bring the liquid to a boil. Then, reduce to medium low and simmer for 20 minutes, until the corn is soft and the thyme is wilted.
While the soup is simmering, prepare the gremolata. Finely chop the herbs and mince the garlic. Place the herbs and basil in a small bowl and stir until well combined.
Remove the soup from heat and fish out the corn cobs and thyme sprig. Puree in the pot using an immersion blender, or transfer to a blender and blend on high. Taste for seasoning and add additional salt and pepper as needed.
Ladle the finished soup into bowls and garnish with a tablespoon of extra virgin olive oil and 1 tablespoon of gremolata. Serve immediately.
Notes
This recipe doubles easily, and leftovers keep in a tightly sealed container in the fridge for up to a week, or frozen for up to three months.MAKE IT VEGAN: substitute vegan butter or olive oil.