Summer Corn Soup

The weather is too hot for soup, but I had fresh corn from the market and wanted to try something different. The recipe is quick and easy.  Courtesy of The Bergdorf Goodman Cookbook. Serves 6.

2 tablespoons of grapeseed oil

1/2 of medium yellow onion, diced

1 large carrot, diced

2 celery stalks, diced

2 slices of bacon, diced

2 garlic cloves, minced

1/4 cup of white wine

4 cups of fresh or frozen, thawed corn kernels

1 cup of heavy cream

salt and freshly ground pepper

chopped fresh herbs, such as tarragon, chives and parsley (optional)

diced tomato (optional)

lump crabmeat (optional)

Heat the oil over medium heat in a Dutch oven or a large pot with a lid and add the onions, carrot, celery and bacon.


Cook the vegetables until soften and the fat has rendered from the bacon, about 10 to 15 minutes. Add the garlic and cook stirring for another 30 seconds. Pour the wine, scraping up any brown bits from the bottom of the pan and reduce till dry. Stir in the corn and add 4 1/2 cup of water. Bring to a boil then reduce heat and simmer covered until soft, about 25 minutes. Working in batches if necessary, puree in a blender. ( I used a hand blender)


Return the soup to heat and add the cream. Season with salt and pepper. Serve with any garnish you desire.


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