CSA Challenge
Tomato-Balsamic Marinated Chicken

Chilled Corn Soup

IMG_5488

 Chilled Corn Soup

6 ears fresh corn, cooked, kernels removed and set aside

6 c water


2 T butter

2 c diced celery

1 medium onion, diced

2 c diced carrot

2 T minced garlic

1 t salt


1 lb red potatoes, diced

2 c corn stock

2 c chicken broth

stalk of fresh basil (stem with a bunch of leaves attached)


Snap corn cobs in half and place them in a stock pot. Cover with 6 cups of water and bring to a boil. Reduce heat and simmer, covered, about two hours. Let cool and then refrigerate (cobs and all) overnight.

The next day remove corn cobs from stock. Scrape cobs with a spoon to remove any remaining pulp (I held them directly over the reserved corn kernels) and then discard cobs. Strain stock into medium bowl. Melt butter in stock pot. Add onions, carrots, celery, and salt and cook over medium heat until vegetables soften. Add garlic and cook another three minutes. Then add 2 cups of corn stock, 2 cups of chicken broth, potatoes, basil and 2/3 of the reserved corn. Cook over medium heat until potatoes are soft.  

Let cool. Remove basil. Then use an immersion blender (or a regular blender, working in batches) to carefully puree soup. Finally, push soup through a fine-mesh sieve held over a large bowl and refrigerate until cold.

To serve garnish with the reserved corn, fresh basil, black pepper and (if you have any on hand) coarsely chopped roasted tomatoes.

Notes: I took your advice and triaged the CSA box. Corn definitely had to be used first so we grilled all twelve ears. Ate half with dinner that night, used the rest in this soup. Technically there was enough corn stock to skip the addition of chicken broth but I am sort of a chicken broth junkie. Swanson's Natural Goodness reduced sodium being my aseptic package of choice. This was not quick - especially the final straining which I did with the back of a wooden spoon - but if you have some time and are feeling fussy it was really lovely. I saved the leftover solids and gave them to Caroline and Edward; nothing like a little potato carrot corn mush for lunch. They were skeptical but it tasted good so they overlooked the potential insult inherent in something that looked like baby food for babies. 

Comments

yum!

I had no idea you could do anything with corn cobs. Thank you!
I do ordinarily scrape the cobs, and perhaps nutritionally that's better done before boiling than after? But I will definitely try making stock!

This looks so good Julia! I mus try it! And I am a little late for the last post's challenge but I HIGHLY recommend using the carrots to make this salad, it's fantastic.

http://chocolateandzucchini.com/archives/2007/04/grated_carrot_salad_with_avocado.php

I am really enjoying the cooking blog!

Baby food for BABIES! Yes, the insult indeed. We served our 17-month-old tomato soup (homemade) and he was so skeptical that it was for BABIES, but then tasted it and scarfed it all down. Your kids, on a side note, always seem so ADVANCED compared to my boy. You're doing a great job!

Be careful of Reduced Sodium products. If they cut the amount of salt used, then that is good. If they are replacing Sodium Cloride with Potassium Cloride, you have to be careful. Especially with Children.

"Persons having diabetes, heart or kidney disease, or persons receiving medical treatment should consult a physician before using a salt alternative or substitute."

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