Corn Soup with Corn Husk Stock
SKK
Photo by James Ransom
- Serves
- 4 cups
This recipe was born from 4 goals: 1. Corn is the star of the dish. 2. It is simple to make. 3. It is light eating on these summer nights. 4. Fennel has to be included.
I ran across an article by Vitaly Paley who explained the benefits of using corn husks to make stock. That was the inspiration that sent me to the Farmer's Market and spending the rest of the week-end perfecting this recipe. - SKK
Ingredients
Corn Husk and Fennel Stock
- Husks from 3 ears of corn, about 3 cups
- Fennel fronds from 2 fennel bulbs, roughly chopped
- 1 onion, roughly chopped
- 2 liter water (The water amount is approximate, the idea is to just cover the greens.)
- 1 teaspoon sea salt (use 1/2 teaspoon per liter)
Corn Soup
- 3 cup corn, cut off cob
- 2 cup water
- 1 tablespoon honey
- 1 cup corn husk fennel stock
- 2 teaspoon lime juice
- 1/8 teaspoon cayenne
- 2 tablespoon heavy cream
- Salt and pepper to taste
- Grated parmesan for garnish
- Basil chiffonade for garnish
Featured Video
SKK's recipe is the perfect summer soup; refreshing, light, and vibrant with the flavor of sweet corn. If you want a really silky texture, process thoroughly or strain the soup before serving. And of course, use the freshest corn you can find -- it makes all the difference.
Directions
Corn Husk and Fennel Stock
- Step 1
Place ingredients in a stock pot, bring to boil and simmer for 45 minutes. When done, strain the stock and set aside.
Corn Soup
- Step 1
Bring water and honey to a rolling boil. Add corn and cook for four minutes. When done, drain and set aside. Be careful not to overcook the corn.
- Step 2
In food processor place 1 cup of the corn husk fennel stock, lime juice, cooked corn, cayenne, heavy cream, and salt and pepper to taste. Process until desired smoothness.
- Step 3
Serve either warm or at room temperature, garnish with about 1 tablespoon of grated parmesan cheese and basil chiffonade.