Fresh Corn Ginger Soup
Fresh corn is truly one of summer’s treasures, and when it’s good, it needs little embellishment. To make the most of our wonderful late season corn, I’ve made a fresh corn soup recipe that uses minimal flavorings — water instead of broth, herbs infused instead of directly added, milk as base. The southeast asian flavors of basil, mint, cilantro, ginger and lemongrass are very faint, and along with the tabasco and/or cider vinegar, serve to round out the corn’s sweetness. This soup pairs well with a light seafood or salad dinner, or you could add a heap of jasmine, plain or brown rice into the soup to make it a meal in and of itself. It is just as good cold and at room temperature as it is hot.
Fresh Corn Soup
- 3 cups whole milk. You may substitute coconut, almond or hemp milk but it will produce an even sweeter tasting soup. I like the clean taste of whole, raw, milk
- 3 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
- 2 tablespoons (1/4 stick) butter
- 1 large onion, chopped
- 1 large carrot, peeled, thinly sliced
- 1 celery stalk, thinly sliced
- 1/4 roasted red pepper, chopped
- 1 garlic clove, pressed
- 2 cups water
- 1/2 inch fresh grated ginger
- handful fresh leaves of basil, cilantro and mint
- 1 stalk of lemongrass, smashed
- salt and freshly ground pepper
- 2 thick bacon slices, diced and cooked crisp
- 1/3 cup fresh corn kernels cut from about 1/2 ear of corn
- 1 green onion, thinly sliced
- pinch of crumbled feta (optional)
- Crème fraîche or greek yoghurt, stirred to loosen
- Tabasco or apple cider vinegar, to taste
- Bring milk and corncob halves (not kernels) just to boil in heavy medium pot. Remove from heat, cover, and let steep while sautéing vegetables.
- Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and sauté until translucent, about 5 minutes (do not let onion brown). Add corn kernels, carrot, celery, and red pepper; cook until vegetables are soft, stirring frequently, about 10 minutes. Place herbs, ginger, lemongrass into cheesecloth sachet and add to pot. Add 2 cups water, herb sachet and milk with corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.
Discard corncobs and sachet. Cool soup slightly. Working in batches, puree soup in blender until very smooth. Strain into large bowl, pressing on solids to extract as much liquid as possible. Season soup to taste with salt and pepper.
- When ready to serve, mix in corn, green onion, bacon, feta and splash of tabasco or vinegar if you like
Rewarm soup over medium heat. Divide among bowls. Sprinkle garnish over, drizzle with crème fraîche or yoghurt, and serve with thick slices of bread and generous butter!