Corn Soup with Basil Oil
You know the saying, “If you love someone/thing let it go and if it comes back to you it’s yours.” Well, I think that’s a bunch of bologna.
Cause I love summer and I am not ready to let it go (although I am totally stoked to break out my new autumn wardrobe. But that’s another story.
So in a futile last ditch effort to keep summer alive, I wanted to post one of my favorite summer recipes – Corn Soup with Basil Oil. Me likey…
and if you use fresh corn during the peek of the season it’s true perfection.
By how I’m going on, you would think that I’ve been making this soup for years. The truth is I just came across it this year while looking for recipes to utilize the bounty of corn that was available at my local farmers’ market. I’ve made this soup a few times this summer.
And a few weeks ago I served it at a dinner party. I was such a hit that I decided that I would post it before the end of the season.
The soup has a beautiful, smooth and velvety texture that becomes apparent the second you dip your spoon into the bowl. It’s luscious and creamy. And then there’s the flavor. While the corn’s sweetness is definitely there, it’s not overpowering. It fills your mouth with this beautiful balance corn and cream. The basil oil adds the final touch of summer. I mean, corn and basil – what could be more summer-like?
If you’re doing a soup and sandwich meal, this soup would be perfect. The soup’s subtle and fresh flavor would serve as the perfect accompaniment to a hearty and robust sandwich (such as paring the soup with a grilled beef & smoked mozzarella Panini.
You’ll forget that summer is coming to a close.
NOTE: I love fresh uncooked corn but this is not the dish for it. Make sure you thoroughly cook the corn or you’ll have a very starchy soup. For a vegetarian version, swap out the chicken stock for veggie. While fresh corn is ideal, you could use frozen corn kernels (but not canned).
CORN SOUP WITH BASIL OIL
Soup adapted from Vegetables by James Paterson
½ cup basil, loosely packed
½ cup light oil (such as walnut, grapeseed)
Bring a large saucepan of water to a boil. Add basil and boil for 6 seconds. Remove basil with a strainer and pat dry on a paper towel. Puree in a blender with olive oil. Using a fine mesh strainer, drain basil olive oil and refrigerate in a lid with a tight container. Use within a weeks time.
2 TBL unsalted butter, diced
½ medium onion, diced
½ Russet potato, diced
1 ½ cup milk, plus 1 cup
1 ½ cup chicken stock (or vegetable stock)
3cups of corn kernels (fresh or frozen)
¼ cup heavy cream
½ TSP kosher salt
¼ TSP sugar
Basil oil, for garnish
Heat butter in a medium-sized saucepan over medium high heat. Add the onion and cook until translucent, about 8 minutes. Add potato, 1 ½ cups of milk and stock, and bring to a gentle simmer. Simmer for about 10 minutes and add corn kernels. Cook for an additional 10 minutes.
Remove soup from stove. Using a hand held emersion blender, process soup until the corn and onions are smooth (alternatively, working in batches, process soup in blender).
Pour soup through a fine mesh strainer set over a large bowl. Use a plastic spatula to stir and scrap corn matter off of strainer to allow soup to continue flowing through the strainer. Return strained soup to the saucepan and bring to a gentle simmer.
While soup is simmering add heavy cream, kosher salt, sugar and remaining cup of milk. Stirring occasionally, cook for 5 minutes.
Remove from stove. Serve with a few drops of the basil oil.
Makes 4 cups of soup