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1
Using a sharp knife, slice down each cob to remove the kernels.
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2
Scrape the kernels onto a baking sheet and reserve for the soup.
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3
Cut each cob in half crosswise and drop them into a large stockpot with the onion, celery, carrot, and bay leaf, and add 2 quarts cold water.
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4
Bring to a boil over high heat, reduce the heat to low, and simmer for 30 minutes.
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5
Strain the stock into a medium saucepan, bring to a boil, and cook until reduced to about 5 cups.
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6
Remove from the heat and let cool slightly.
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7
Preheat the oven to 350F.
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8
Add 2 tablespoons of the olive oil to the corn kernels, season with salt and pepper, and toss to coat.
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9
Roast the corn in the oven, stirring a few times, until lightly golden brown, about 20 minutes.
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10
Heat the remaining tablespoon of oil and the butter in a medium saucepan over medium-high heat.
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11
Add the roasted garlic and cook, stirring, for 1 minute.
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12
Add the wine, bring to a boil, and cook until almost completely evaporated, a couple of minutes.
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13
Add the corn kernels and sugar and cook for 5 minutes, stirring occasionally.
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14
Add the corn stock and season with salt and pepper.
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15
Bring to a boil, reduce the heat to medium, and let simmer, stirring occasionally, for 30 minutes.
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16
Using a slotted spoon, transfer the solids to a blender.
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17
Add 2 cups of the cooking liquid and blend until smooth.
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18
If the soup is too thick, add more of the cooking liquid, 1/4 cup at a time.
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19
Strain the soup into a medium saucepan and bring to a simmer over medium heat.
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20
Taste for sweetness; if needed, add up to a few extra teaspoons sugar.
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21
Whisk in the creme fraiche and season with salt and pepper to taste.
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22
Ladle into bowls, drizzle the chive oil over the soup, and top with some of the crispy okra.
