Thursday, July 10, 2014

Grilled corn soup


After having 4th of July party and my MIL's birthday party on the same weekend, we were left with a lot of food. I wanted to use all the fresh food before they had to be thrown in the freezer. There's only so much two adults and a toddler can eat and some ended up in the freezer but I did a pretty good job using up most leftover ingredients from the party this week. From corn soup to sausage pasta and so on.

I used leftover grilled corn and basically stumbled upon a hint of charred flavor. But boiling corns will do too if you don't have already grilled corn and don't want to heat up the grill. Soup itself doesn't call for cream but it already has a pretty creamy body due to texture of the corn but a dollop of creme fraiche never hurts. =)

Grilled corn soup

Ingredients :

5 ears of grilled corn, shucked(made heaped 2 cups for me)
2 cups chicken stock
1 Tbsp butter
1 small shallot, diced
salt and pepper to taste
chives, creme fraiche for garnish(optional) 

Directions :

1. In a large sauce pot, melt the butter and saute the shallot until translucent.

2. Add the corn, chicken stock, salt and pepper and bring it to boil, then turn the heat down to medium low until thickened for about 5-7 minutes.

3. Using a blender or immersion blender, puree until smooth. If you want even smoother texture, pour it through a course sieve, pressing it with a spoon. 

4. Depending on the consistency you like, you can serve it as it is or simmer it for a few more minutes to thicken it. 

5. Garnish and serve.

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