Summer Corn Soup

The Back Story

6 cups

corn kernels- fresh or fozen*

7 cups

vegetable stock

5 tbsp

unsalted butter

2 large

shallots - chopped

4 clove

garlic - minced

12 sprigs

fresh thyme plus more for garnish

1

bay leaf

2 tbsp

fresh lemon juice

1 tsp

cane vinegar

1 1/2 cups

heavy cream

3 1/2 tsp

kosher salt

1/2 tsp

ground white pepper

* if using fresh corn, cut kernels off cobs and add cobs to vegetable stock to fortify with more fresh corn flavor.
In a large heavy bottomed pot, melt butter. Add shallots and garlic and a small pinch of salt and cook to translucent. Add corn kernels, bay leaf, and thyme and sautee for 5 more minutes. Add stock and bring to a boil, then simmer for 20 minutes. Working in batches, transfer soup to a blender and add heavy cream, lemon juice, cane vinegar, remaining salt and pepper. Puree on high for 2-3 minutes per batch, until smooth. Strain through a fine seive or chinoise and discard any solids. Refrigerate until ready to serve. Garnish with fresh thyme. 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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