Creamy Corn Soup

Image and recipe from Carolyne Roehm Style

Corn on the cob is one of my favorite things about summer and this year, the corn has been especially scrumptious (could it be from all the rain this spring?).  The availability of sweet, farm fresh corn is fleeting and I was looking for a way to enjoy it into fall.  Carolyne Roehm has the answer with this easy and elegant corn soup.  Remove kernels from fresh corn now and freeze it to make the soup later in the season.

  Enjoy!

Ingredients

1 tablespoon butter

1 tablespoon olive oil

3/4 cup coarsely chopped shallots

1 tablespoon chopped garlic

2 pounds frozen corn or 4 cups fresh off the cob

1 quart 1% milk

1 1/2 cups chicken broth

3 tablespoons creme fraiche

fried sage leaves (garnish)

salt and pepper to taste

1. In a medium sized soup pot on medium high heat, melt the butter with the olive oil and add the shallots and garlic.  Saute for 3 minutes, add the corn and the milk and bring to boil.  Reduce the heat to low and simmer for 15 minutes.  Remove from heat and cool for 10 minutes.

2.  Process in a blender in 3 batches adding 1/2 cup of chicken broth and 1 tablespoon of creme fraiche to each batch and blend on high speed until smooth.  Add salt and pepper to taste. Re-heat if necessary, then add fried sage leaves on top for garnish and serve.  

3.  Can be made ahead and refrigerated up to 3 days.