Creamy Corn Soup with Basil Butter Swirl
Serves: 4 servings
Ingredients:
12
Indulge in the delightful flavors of summer with this creamy corn soup topped with a swirl of basil-infused butter. A perfect dish to enjoy fresh sweet corn!
Ingredients
| 8 | ears of freshest sweetest corn you can find |
|---|---|
| 1 | small shallot, minced |
| 3 | tablespoons Butter |
| ¼ | cup Basil, Chiffonade |
| Kosher salt | |
| Fresh ground white pepper | |
| 1 | Stick, (8 T) unsalted butter |
| 1 | cup Basil Leaves, chiffonade |
| Kosher Salt | |
| Fresh Ground White Pepper | |
| 1 | tablespoon Minced Shallot |
| 1 | teaspoon very finely diced lemon zest |
Instructions
| 1. | Creamy Corn Soup |
|---|---|
| 2. | Prepare the Corn: Shuck the corn and carefully remove the kernels from the cobs using a sharp knife. Follow these steps for safety and efficiency: 1) Cut the cobs in half. 2) Place the cob on a stable surface over a cutting board. 3) Run the knife down the cob to remove the kernels. |
| 3. | Extract Corn Milk: Clean the board and place the corn kernels in a bowl. Hold the cobs over the bowl and scrape them with the back of the knife to extract any remaining milk and bits. |
| 4. | Cook the Soup Base: In a pot, sauté minced shallot in 1 tablespoon of butter until translucent. Add the corn cobs, season with salt and pepper, and sauté for 2-3 minutes. |
| 5. | Simmer the Soup: Cover the ingredients with cold water, bring to a boil, then lower the heat and simmer with the pot slightly off to the side for about 45 minutes. Remove the cobs. |
| 6. | Finish the Soup: Add 3/4 of the corn kernels, simmer until tender, then adjust the seasoning. In a separate pan, melt the remaining 2 tablespoons of butter, add the rest of the corn kernels, season, and sauté until some caramelization occurs. Stir in a chiffonade of basil and remove from heat. |
| 7. | Blend the Soup: Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in small batches. For a gentler texture, pass the soup through a food mill with a fine setting. |
| 8. | Strain and Serve: Strain the puree using a chinois or fine strainer to remove any remaining bits. Ladle the soup into bowls, swirl with Basil Butter, and garnish with sautéed corn and basil. For a luxurious touch, add lobster or crab and drizzle with more melted basil butter. Serve with a basil leaf and grilled bread. |
| 9. | Basil Butter |
| 10. | Prepare the Basil Butter: In a food processor, combine the unsalted butter, minced shallot, lemon zest, kosher salt, and white pepper. Add the basil leaves by hand to preserve their vibrant color. Alternatively, let the butter soften and mix everything by hand. |
| 11. | Chill and Serve: Roll the butter mixture in cling film into a cylinder shape, then chill for at least 1 hour before serving. |
| 12. | Tips for Basil Handling: Basil tends to darken when mishandled. Use a chiffonade cutting technique to minimize leaf trauma. For advanced preparation, blanch the basil before mincing by briefly immersing in boiling water and then cooling in an ice bath. |
| 13. | Chiffonade Basil: Stack basil leaves, roll them into a cigar shape, and thinly slice diagonally to create basil ribbons. |
| 14. | Versatile Butter: This basil butter complements corn, chicken, fish, eggs, or toast with tomato slices impeccably! |
Published on Jul 20, 2024 by Luminița