Yellow Velvet Corn Soup
Make this soup during the height of corn season. The natural sweetness of great corn cannot be reproduced with frozen corn or with inferior corn and added sugar.
Serves: 2Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 5 ears corn on the cob
- 6 cups vegetable broth
- 2 small white onions, peeled and diced
- 1 bay leaf
- 3 Tbsp. butter
- 1 celery stalk, thinly sliced
- 2 garlic cloves, sliced
- 3 Tbsp. all-purpose flour
- 1⁄2 tsp. salt
- 1⁄8 tsp. freshly grated nutmeg
- 2 Tbsp. breadcrumbs
- Cut the kernels off the cob by sliding the knife between the kernels and the cob down the ear in a smooth motion. Cut the cobs into 2-inch pieces and add them to a large pot along with the broth, half the onion, and the bay leaf. Cover and simmer gently for about 45 minutes to infuse the corn flavor into the broth. Strain the broth into a bowl and set aside.
- In the same pot, melt the butter over medium-high heat until it stops bubbling. Add the remaining onion, the celery, and garlic. Sauté for about 5 minutes.
- Sprinkle the flour over the sautéed vegetables and mix well.
- Add the corn and the reserved corn broth to the pot and bring to a boil. Reduce to a gentle simmer and cook, uncovered, for about 30 minutes or until the corn is very soft.
- Working in batches, purée the soup in a blender until smooth. Return to the pot and reheat. Season to taste with salt. Serve in warmed bowls topped with grated nutmeg and breadcrumbs.