While you’re busy loving that darling baby of yours, I’m busy cooking up a storm and trying my best to enjoy the hot days of summer before we slip into autumn. Yesterday, I wanted to make the most of some fantastic local sweet corn and came up with a chilled corn soup great for a picnic. I just bought an electric pressure cooker, so I’ve included instructions for both a stovetop version (made in a large dutch oven) and a quicker version using an electric countertop pressure cooker. Either way, same summery result!
Sweet Corn Soup
- 4 ears of corn, shucked and with the kernels removed, reserving the corn cobs
- 1 yellow onion, cut roughly into 1/2-inch dice
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream (optional)
- Salt and pepper
- 6 cups water
- 3 cloves garlic, unpeeled
- 1 bay leaf
- Minced herbs (I used chives, thyme, and basil, but parsley, marjoram, and dill would also go nicely here)
Prepare the corn kernels:
Saute half of the onion in the butter with a pinch of salt and pepper. When the onion is translucent, add the corn kernels and saute until just bright and tender, about 5 minutes. Remove from heat and allow to cool, transfer to a container and store in the refrigerator.
Prepare the sweet corn stock:
Add the corn cobs, bay leaf, remaining onion, garlic, and 6 cups of water to the pan. Bring to a boil and simmer, partially covered, until the broth is golden yellow and fragrant, about 1 hour. Remove from heat, strain, transfer to a container and store in the refrigerator.
In a blender, puree the corn kernels with 4 cups of the stock until very smooth and silky, adding more stock only if needed to achieve a velvety consistency. Add heavy cream if you want a bit of creaminess. Season to taste with salt. Serve cold, garnished with minced herbs. (note: this is also delicious served hot, but with the late heat of these long summer days, who needs a hot soup?)
To make this recipe in an electric pressure cooker, use the ‘saute’ function to prepare the corn kernels as above. To make the stock, without washing the pan add the ingredients listed and cook under high pressure for 35 minutes. Allow for a natural release of pressure. Continue as above.