Corn was born to make soup with. By itself, it might be a little boring, so spice it up!
- 1 hatch chile diced extra fine
- 1/2 onion diced extra fine
- 6 cloves garlic
- Olive oil
- Sweat hatch and onion till very soft
- Push garlic through a press and add
You want this to seem a bit oily when all is done – the oil will take on the hatch flavor and help your soup at the end of the day. This can be done at any point during your soup making or even the day before.
- 6 ears of corn
- 1 Spanish onion roughly chopped
- 1 Spanish onion diced (yes onion two ways. stick with me)
- 1 hatch chile diced
- 1/2 cup cream
- 8 cups water
- Veggie oil
- ~10 Peppercorns (anyone who says you need exactly n peppercorns is full of it)
- Shuck the corn, cut off the kernels, set kernels aside
- Place cobbs in stock pot with 8 cups water, roughly chopped onion, salt, and 10ish peppercorns
- Cover, bring to a boil, reduce heat and simmer 30 minutes. After 30 minutes take off heat and let sit for another 30. Congratulations, you’ve made corn tea.
- Meanwhile, sweat diced onion and chile till soft. Add corn till corn is cooked (5-10 mins)
- Strain stock. Combine with corn, onion, hatch. Spin with stick blender.
- Push through a tamis and if you want really smooth a chinos.
- Return to pan, add cream, salt to taste, bring to serving temp on low.
- Serve soup over sofrito.
You should add additional garnishes.
You’ll note the bacon in the picture. I didn’t like it, perhaps because it was horrible whole foods bacon (seriously the worst bacon ever, it’s the only bacon that is undersalted) or perhaps it was texture. Next time I am going to try lardons or maybe rock shrimp.
You’ll also note the green oil – that’s the extra oil from the sofrito. delicious.