Roasted Corn & Vidalia Soup


The bountiful corn of summertime makes many appearances at my table, and here is one. Sweet Vidalia onions, loads of garlic, cream and spices amp up the taste and texture of this hearty soup. BTW a grill is not needed to grill the corn, I simply roasted the corn in the oven.


Prep Time: 30 minutes Yield: 4 servings


Prepare the corn:


INGREDIENTS:

Roasted Corn:

6 large ears of fresh corn, shucked

2 tbsp olive or vegetable oil


If you are oven roasting the corn, preheat oven to 400 degrees. Place 6 ears of corn on baking sheet, drizzle with olive or vegetable oil. Bake, turning corn halfway through cook time, for approximately 35-40 minutes, or until corn begins to lightly brown. Let cool then cut the kernels off the cobs.


Note: If you are using corn from the grill, after grilling, let cool, then cut the kernels off the cobs and proceed.



Prepare the soup:


2 Vidalia onions, diced

2 tablespoons olive or vegetable oil

faint dash of cayenne pepper (careful here)

4 garlic cloves, smashed and finely diced

2 cups chicken or vegetable stock

1 cup water

1 cup heavy cream (you may substitute 1/2 cup unsweetened coconut cream or 1 cup full fat coconut milk)

1/2 teaspoon crushed red pepper

2 teaspoons fresh thyme (or 1 tsp dried)

1 teaspoon granulated sugar

1 or more teaspoons of salt (to taste)

1 teaspoon white pepper

1/2 teaspoon black pepper


Heat olive or vegetable oil over medium heat in a heavy medium sized saucepan. Sauté the onions until translucent. Add the cayenne and smashed garlic, continuing to sauté for another minute, ensuring you do not burn the garlic. Add the chicken or vegetable stock, water, and cream, stirring well. Add the crushed red pepper, thyme, sugar, salt, and white and black peppers. Cook over medium heat, stirring often, for 5-6 minutes.


Stir the corn kernels into the soup and cook until thoroughly heated, approximately 5 additional minutes. Remove from heat and serve.


This is a wonderful soup, hearty enough to serve with a salad as a meal.


Suggested toppings: Tortilla or wonton strips, pickled jalapeños, sour cream, hot sauce, ...




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