It is officially Autumn.
Growing up in New England this meant the obligatory class trip to an Apple Orchard and picking our weight in apples. Macintosh was an apple before it was a computer and we ate lots of them. Apple crisps, apple pies, and apple Betty.
But here in the grey gold haze of Autumnal Los Angeles, there is a gorgeous abundance of the last of the California Summer corn. As I needed a vegetarian course for our UNDERGROUND WINE TASTING DINNER at the Sowden/Balbes House, (shameless plug) I adapted a recipe from Boulevard. It is a yummy corn soup made from corn stock and the only dairy is the butter used to saute the corn garnish.
It is light and refreshing and if you'll forgive me this one time - relatively healthy.
This recipe makes enough soup for 8-10 adults.
8-10 corn cobs, corn removed and set aside
2 garlic cloves, chopped finely
salt & pepper to taste
4 Qts water
2 Tbs olive oil
sage leaves
2 Tbs Sweet Butter
1/4 cup chopped fresh chives
Corn Stock: Sautee one onion, garlic and sage leaves in the olive oil. When the onions are translucent, add the water and corn cobs. Bring to a boil and then reduce heat and simmer for 45 minutes. Strain the stock and discard the cooked onions and corn cobs.
Soup: Sautee onions until translucent and soft. Add the corn stock and bring to a boil. Add all the corn kernels minus one cup reserved for garnish and simmer for final five minutes. Puree the soup in batches and add salt and pepper to taste.
Sautee the final cup of corn in 2 Tbs butter and and garnish each soup bowl with a spoonful of buttery corn and some chopped chives.
OPTIONAL: Add 1 Tbs of butter to each batch of pureed corn soup for extra flavor. The above recipe is ridiculously healthy!!
sage leaves
2 Tbs Sweet Butter
1/4 cup chopped fresh chives
Corn Stock: Sautee one onion, garlic and sage leaves in the olive oil. When the onions are translucent, add the water and corn cobs. Bring to a boil and then reduce heat and simmer for 45 minutes. Strain the stock and discard the cooked onions and corn cobs.
Soup: Sautee onions until translucent and soft. Add the corn stock and bring to a boil. Add all the corn kernels minus one cup reserved for garnish and simmer for final five minutes. Puree the soup in batches and add salt and pepper to taste.
Sautee the final cup of corn in 2 Tbs butter and and garnish each soup bowl with a spoonful of buttery corn and some chopped chives.
OPTIONAL: Add 1 Tbs of butter to each batch of pureed corn soup for extra flavor. The above recipe is ridiculously healthy!!
