Roasted Corn + Basil Soup

Roasted Corn + Basil Soup

AuthorJulie

Roasted Corn + Basil Soup

4-6 ears corn on the cob
2 L vegetable or chicken stock
canola or olive oil, for cooking
1 medium onion, chopped
2-3 celery stalks, chopped
1-2 garlic cloves, crushed
2 Tbsp. all-purpose flour
a big handful of fresh basil leaves
salt and freshly ground black pepper
a splash of cream

1

Preheat the oven to 375F. Place the cobs of corn, in their husks, on a baking sheet and roast for about 45 minutes, then remove from the oven and set aside until cool enough to handle. Cut the kernels of corn off the cob into a bowl, and put the cleaned cobs into a pot with the stock; bring to a simmer. (Toss the husks and silk.)

2

Meanwhile, in a large saucepan or medium Dutch oven, heat a drizzle of oil over medium heat and saute the onion and celery for 8-10 minutes, until soft and very limp, without browning them. Add the garlic and cook for another few minutes. Shake the flour over the sauteed veggies and stir to coat.

3

After about 20 minutes, pour the stock off the cobs onto the sauteed veggies. Add the corn kernels (keeping about 1/4 back to add to the pureed soup) and basil and bring to a simmer; cook for a few minutes, season with salt and pepper, and puree right in the pot with a hand-held immersion blender or carefully transfer to a regular blender in batches to puree.

4

If you like, strain through a coarse sieve to get rid of most of the solids - I did this with half, but liked the texture of the pureed soup so left the rest unstrained. Return to the pot, add a splash of cream and heat through. Serve topped with the reserved whole kernels of corn.

Category,

Ingredients

 4-6 ears corn on the cob
 2 L vegetable or chicken stock
 canola or olive oil, for cooking
 1 medium onion, chopped
 2-3 celery stalks, chopped
 1-2 garlic cloves, crushed
 2 Tbsp. all-purpose flour
 a big handful of fresh basil leaves
 salt and freshly ground black pepper
 a splash of cream

Directions

1

Preheat the oven to 375F. Place the cobs of corn, in their husks, on a baking sheet and roast for about 45 minutes, then remove from the oven and set aside until cool enough to handle. Cut the kernels of corn off the cob into a bowl, and put the cleaned cobs into a pot with the stock; bring to a simmer. (Toss the husks and silk.)

2

Meanwhile, in a large saucepan or medium Dutch oven, heat a drizzle of oil over medium heat and saute the onion and celery for 8-10 minutes, until soft and very limp, without browning them. Add the garlic and cook for another few minutes. Shake the flour over the sauteed veggies and stir to coat.

3

After about 20 minutes, pour the stock off the cobs onto the sauteed veggies. Add the corn kernels (keeping about 1/4 back to add to the pureed soup) and basil and bring to a simmer; cook for a few minutes, season with salt and pepper, and puree right in the pot with a hand-held immersion blender or carefully transfer to a regular blender in batches to puree.

4

If you like, strain through a coarse sieve to get rid of most of the solids - I did this with half, but liked the texture of the pureed soup so left the rest unstrained. Return to the pot, add a splash of cream and heat through. Serve topped with the reserved whole kernels of corn.

Roasted Corn + Basil Soup
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