Wednesday, June 8, 2016

Sweet Onion and Corn Soup
3 quarts water
9 ears corn, shucked
3 Tbsp. unsalted butter (2 Tbsp., 1 Tbsp.)
2 large sweet onions (1 lb.), thinly sliced
2 tsp. sugar
1 medium Yukon gold potato, peeled and cut into ½-inch dice
1/2C dry white wine
2 thyme sprigs
1/2C cream
Salt and pepper to taste
1 Tbsp. snipped chives

In a large pot, bring the water to a boil, add the corn, cover and cook over moderately high heat until barely tender, about 5 minutes.  Transfer corn to a bowl to cool, reserving the cooking water.  Cut kernels from the cobs and return cobs to the pot.  Cover and simmer for 30 minutes.  Discard cobs and reserve the corn broth; you should have about 4 cups.

In another large pot, melt 2 tablespoons of the butter, add the onions, partially cover and cook over moderate heat, stirring occasionally, until softened.  Add the sugar and cook over moderate heat until caramelized.  Reserve one cup of the corn kernels and add the remaining kernels and the potato to the onions in the pot.  Add the wine and simmer over moderately high heat until almost evaporated.  Add the corn broth and thyme and simmer until the potato is tender.  Discard the thyme.  Working in batches puree the soup in a blender or food processor and return to the pot.  Add the cream and bring to a simmer, season with salt and pepper. 

In a medium pan, melt the remaining butter, add the reserved one cup of corn, cover and cook over moderately high heat, until richly
browned – about 3 minutes.  Season with salt and pepper.  Ladle the soup into bowl, garnish with sautéed corn and chives.
MAKES:  6 servings

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