Sunday, November 30, 2008

Creamy and Soupie

Photography by Donna Samonte

Wanted some comfort food, ended up with the simple corn soup. Not much besides corn, shallots, butter, and basil simmered in water.....that easy.

Corn Soup

6 tbs unsalted butter
1/2 cup shallots, chopped
4 cups chicken stock
1 stem fresh basil, plus a handful of extra leaves
2 cups creamy corn kernels
1/2 cup scallions (white part only) finely chopped, save green part
1/4 cup red bell pepper
Salt and pepper, to taste

In a soup pot, melt the butter. Saute shallots then dash salt, and pepper. Cover and cook over low heat for 10 minutes or until the shallots are soft but not browned. Add chicken stock and stem of basil then bring to a boil over medium heat. Add the corn kernels and bell pepper, simmer for 5 minutes.

Using tongs, remove stem of basil from the pot. Add the handful of basil leaves and submerge them in the soup without cooking them.

Puree the soup in a blender until it is a coarse puree. Return to the pot, taste for seasoning, dash more salt and pepper according to taste.

Serve with scallion sprinkles.