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DC3 Roasted Corn Soup

Time 1 hour 30 minutes
Yields Serves 10 to 12
DC3 Roasted Corn Soup
1

Shuck corn and cut kernels from cob. Set kernels aside.

2

Place cobs in small saucepan with cold water to cover. Add thyme, bay leaf and clove and bring to boil. Reduce heat and simmer 1 hour.

3

Melt butter in large saucepan and add corn kernels and onion. Cook over medium-high heat until a slight caramel color develops, about 40 minutes. Stir every 4 to 5 minutes to avoid scorching.

4

Add cream and cook 2 minutes, scraping up any tasty bits stuck to bottom of pan. Remove 1 cup caramelized corn and set aside. Strain corn stock into remaining creamed corn and bring to boil.

5

Using a hand mixer or blender, blend soup until very smooth, at least 4 minutes, then pass through semi-fine strainer back into pan. Bring again to boil with reserved corn kernels. Season to taste with salt and pepper.

6

Garnish as desired.


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