This delicious soup from Executive Chef Jonathan Gushue and Sous Chef David Sider of Langdon Hall is a sweet way to celebrate our local corn season. The cream makes this very luxurious but itâ€™s also delicious without it.Â For an easy garnish use diced cherry tomatoes, a bit of minced garlic, salt, pepper, olive oil and chopped fresh basil.Â Serve hot or cold. Serve it in shooter glasses or small cups as an appetizer â€“ in which case it serves lots! (Gluten free)
Makes 4 to 6 servings
1. Remove kernels from cobs. Reserve corn and place cobs in a large saucepan. Cover with cold water, bring to a boil and simmer 30 minutes. Strain.
2. Melt butter in large saucepan. Add leek, carrot, onion and garlic. Cook gently until very tender. Add corn and 5 cups corn stock. Cook 10 to 15 minutes. Puree. Pass soup through a fine sieve (or food mill). Season with salt and pepper. Add cream if using.
3. Combine tomatoes, garlic, oil and salt. Heat an empty large heavy skillet very hot. Add tomatoes. Char a little, shaking pan once or twice. (Don't overcrowd pan.) Cool.
4. Add basil to a saucepan of boiling, salted water and cook 2 to 3 minutes. Plunge basil into ice water. Puree with some ice water until smooth. Season with salt.
5. To serve, place some tomatoes in soup bowls. Drizzle with basil and maple syrup. Pour in soup.