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Essence of Corn/Essence of Summer

Posted in Uncategorized by sndybeech on August 9, 2010

A couple of weeks ago I had a bowl of corn soup with morels at the Irving Street Kitchen, a recent addition to the Portland’s Pearl District dining scene. There were only two small morels but the soup was amazing–essence of corn, essence of summer.

Good corn is finally in at the farmers’ market so I went online looking for ideas on how to recreate the soup. Fancy, fancy with a multitude of ingredients that would taste of much more than corn. Finally I found what I was looking for on Epicurious. It’s easy and fabulous hot or cold. I cut it down using three ears of corn for 3 ½ cups of corn and had three generous servings. I sauteed six good size morels in butter for the garnish. It takes under an hour to make–allow more time to chill if you want to serve it cold.

Fresh Corn Soup

Serves 6 (about 7 cups)

8 cups corn kernels
6 cups water
1 tablespoon coarse salt
1/4 cup chopped fresh chives or whatever you like for garnish

Cut the kernels from the cobs by holding each ear upright and cutting downward. Don’t worry about being messy or cutting kernels in half. Keep cutting until the cob is bare. You will get anywhere from 2/3 to a cup or more of corn from each ear

Simmer corn with salt in the water, covered, 20 minutes, or until very tender.

Purée soup in batches in a blender until very smooth (use caution when blending hot liquids). As each batch is puréed, pour through a coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold. It will keep up to three days covered in the frig.

Reheat soup, stirring, or chill it by setting the bowl in a larger bowl of ice and cold water and stirring, or if you have time just put it in the frig. If soup is too thick, thin with water.

Serve sprinkled with chives, morels sauteed in butter or anything else that sounds good to you.

A note on morels:  I never wash mushrooms. Remove any dirt with a brush, knife, towel etc. I always cut the morels in half to brush out the inside because their stems are hollow and sometimes things get inside such as little worms eating their hearts away. Once I even had a live ant.

Originally from August 2000 Gourmet magazine by way of Epicurious


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