Sweet Corn Soup

Name: Sweet Corn Soup
Yield: 8-12 servings
Ingredients: as needed Olive Oil; 2 cups / 175g Shallots, sliced; 1 cup / 100g Celery, sliced; 1 cup / 120g Carrots, sliced; 3 cloves / 20g Garlic, sliced; 6 cobs / 700g Corn; 1 cup / 200g White Wine; 1 cup / 200g Heavy Cream; 2 qts / 1890 ml Water/Vegetable Stock/Chicken Stock; to taste Salt

When summer comes along, there are so many vegetables to enjoy while at their peak, and an all-around favorite ingredient of mine to work with is sweet corn. Enjoy this simple and delicious sweet corn soup that is easily customizable with whatever summer veggies you love most!

Recipe byBri Cruz Eiche

Makes8-12 servings

DietariesVegetarian, Gluten-free

Ingredients

Ingredient quantities shown in U.S. units.

Sweet Corn Soup

as neededas neededOlive Oil
2 cups175gShallots, sliced
1 cup100gCelery, sliced
1 cup120gCarrots, sliced
3 cloves20gGarlic, sliced
6 cobs700gCorn
1 cup200gWhite Wine
1 cup200gHeavy Cream
2 qts1890 mlWater/Vegetable Stock/Chicken Stock
to tasteto tasteSalt

Special Equipment

Immersion Blender
Fine Mesh Chinois/Strainer

Method

Preparation

In a large sauce pot, begin heating olive oil, using enough to cover the bottom of the pot.
Add in onions and begin to sweat until translucent. Add in garlic and continue to sweat.
Add carrots, celery and corn and continue to cook over medium heat.
Add white wine and reduce until dry.
Add cream and reduce by half.
Add in your vegetable stock or chicken stock and bring mixture to a simmer.
Simmer for 30 - 45 minutes, until reduced by a third.
Using a high speed blender, or handheld immersion blender, blend soup until smooth. Add salt and pepper to taste.
Pass through a fine mesh strainer, if available.