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(adapted from the recipe for Roasted Corn Soup in, Fresh from the Farmers' Market)
Begin by striping the corn from the 6 ears of leftover boiled corn-on-the-cob. Preheat your oven to 425 degrees Fahrenheit, and place the kernels in a baking dish in the oven to roast for about 45 minutes, or until they begin to color and smell amazing. While the corn is roasting, cut 4 of the cobs in half and put them in a stockpot with 1 quart of cool water and 1 medium red potato (peeled and chunked). Bring this to a boil and simmer it until the corn has finished roasting or until the potato has cooked through. Dry roast 2 cloves of garlic, by placing them, whole, skin and all, into a hot, dry skillet over medium-high heat until they begin to char. When the corn has finished roasting and the garlic is soft, and charred on the outside, Place the corn and peeled garlic into a food processor and puree until smooth with the cooked potato (removed from the broth), adding the corn broth a bit at a time (remove and discard the cobs first), until you have used it all. Return the soup to a clean pot and add 1/2 cup of whole milk (or cream, if you like), and gently re-heat. Season the soup with salt and freshly ground pepper and serve it topped with a good sprinkle of smoked paprika and a few chopped chives.
3 comments:
I love love love Janet Fletcher's books, but this one, somehow, I missed. Committing this to memory, for a summer of corn, well underway...
Gorgeous - absolutely gorgeous.
Man, do I love smoked paprika, especially with corn.
Happy summer, Chelsea.
Thanks, ladies.
Molly, I find it inevitable to have a summer without leftover corn-on-the-cob; this soup really makes good use of the stragglers...
Thanks, Lucy. I'm having a bit of an affair with smoked paprika these days - scandalous! It's just so perfect with so many things. I think it lends a nice depth to many vegetarian dishes, especially.
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