Sweet Corn Soup

1. 1

   Melt in a heavy-bottomed pot over medium heat: 4 tablespoons (1/2 stick) butter.

2. 2

   Add: 1 onion, diced.

3. 3

   Cook until soft, without browning, about 15 minutes.

4. 4

   Season with: Salt.

5. 5

   Meanwhile, shuck: 5 ears corn.

6. 6

   Cut the kernels from the cobs.

7. 7

   Add the kernels to the cooked onions and cook for 2 to 3 minutes.

8. 8

   Cover with: 1 quart water.

9. 9

   Bring to a boil.

10. 10

    Immediately lower the heat to a simmer and cook until the corn is just done, about 5 minutes.

11. 11

    Remove from the heat and puree in small batches in a blender.

12. 12

    (Be careful when blending hot soup in a jug blender and always make sure there is an air vent to allow the steam to escape.)

13. 13

    Strain the soup through a medium-mesh strainer to remove any tough skins.

14. 14

    Taste and adjust for salt as needed.

15. 15

    Garnish with creme fraiche seasoned with chopped savory, salt, and pepper.

16. 16

    Garnish with chopped nasturtium petals or nasturtium butter (chopped nasturtium petals worked into soft butter seasoned with salt and pepper).

17. 17

    Garnish with a puree of roasted sweet or chile pepper enriched with butter or cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.