Recipes & Tips

 

Recipes & Tips 

Capture the essence of corn with this simple seasonal soup.

 

INGREDIENTS:
8 cups corn kernels (cut from 10 to 14 ears)
6 cups water
1 tablespoon kosher or coarse sea salt
1/4 cup chopped fresh chives

PREPARATION:
1. Simmer corn with salt in the water, covered, 20 minutes, or until very tender.
2. Purée soup in batches in a blender until very smooth (use caution when blending hot liquids).
3. As each batch is puréed, pour through a coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold.
4. Reheat soup, stirring, or chill it by setting bowl of soup in a larger bowl of ice and cold water and stirring. If soup is too thick, thin with water.

Source: Long & Scott Farms