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Sweet Corn Soup w/ Bacon and Chives
Make the most of the season's last delicious sweet corn with this soup from Alphabet Soup Café that tastes wonderfully rich (but isn't).
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"I put together the base for this soup while working as a private chef for a family in East Hampton whose focus was eating very healthy low-fat meals," says Jayson Grossberg, chef/owner of Alphabet Soup Cafe in Audubon. "I wanted to give the illusion that it was a cream soup, but without the cream. In the restaurant, and here, I use a small amount of cream to keep it more stable when I reheat it."
Sweet Corn Soup with Bacon and Chives
Serves: 4
Ingredients:
4 ears corn (remove kernels, save cobs)
1 onion, diced
1 clove garlic, diced
2 tbsp heavy cream
2 tsp olive oil
1 qt water
2 pieces cooked bacon crumbled
2 tbsp diced chives
Preparation:
1) heat oil in soup pot over medium flame
2) sweat onion and garlic till translucent, over low flame
3) add reserved corn cobs and water, simmer, uncovered, 20 minutes over medium flame
4) remove and discard cobs, add corn kernels and cook 5 more minutes
5) puree in blender until smooth, then add heavy cream
6) season with salt and pepper. I recommend about 4 teaspoons of salt for this quantity of soup.
7) garnish with bacon and chives. Almost anything can be added--precooked chicken, fish, shellfish, vegetables.
