This fresh corn soup is simple and divine. The key is to use sweet fresh corn and to make your own corn stock using the cobs and cilantro. It takes time but very little effort and the result is heavenly! Perfect for a warm Sunday afternoon and a great way to gather friends and family to shuck the corn before preparing. Enjoy!
This recipe will yield about 5-6 portions depending on the size of the kernels, and your appetite.
Cut off kernels in some sort of bowl. Take the stocks and rough chop them in half, exposing the centers, and place them into a large pot. Cover with enough water to fully submerge plus about 2 inches of water. Add a few pinches of salt and the cilantro to the stock. Simmer on low for 90 minutes, turn off and let steep another 90 minutes, covered. When stock begins steeping I begin this next process. In a rondo, add a couple Tablespoons of Olive Oil and all the onions. Slowly sauté. NO COLOR. NO CARAMELIZING. Cook slowly until translucent and sticky. Should take at least 30-45 minutes. Add Jalapenos. Sweat some more for about 5 minutes. Add the corn kernels and sauté another 20 min. Slowly the juices and starches from the corn will leak out of the kernels. It'll look a little milky in spots of the pan. When this happens, strain your stock right into the corn and onion sauté mixture. Let simmer for 15-20 min. Now, ladle the soup into a blender*. Only about 1/3-1/2 ways full. Blend on high for at least 3 minutes. Season with salt to taste. The longer it blends, the creamier the soup. Do this in small batches. This is optional, but you can pour that pureed soup through a fine mesh strainer for an even smoother texture. If you do this you'll have to push it through with a ladle.
Serve with some fresh cracked black pepper and torn basil leaves.
*Always start blender on low with hot soup and gradually increase speed. Hot soup will explode if you start the bender on high.