A simple corn soup to warm your autumn meals.


The soup is perfect for late summer/early fall corn, but later in the season, you could substitute diced butternut squash. With either the corn or the butternut version, you can make the base ahead and freeze it. Then just thaw, reheat, and get a big wow factor from the cheese cream and herb purée—two accents that you can also make ahead.

Story  By Martha Holmberg Photography by Ellen Silverman

Read my Fall 2017 Issue:

MAKES 10 CUPS, TO SERVE 6

1⁄3 cup plus 1 tablespoon olive oil
1/2 cup lightly packed mixed herbs (such as basil, parsley, and cilantro), plus a few more sprigs for serving
kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 cup grated Comté cheese
2 tablespoons unsalted butter
2 medium yellow onions, coarsely chopped
kernels from 6 ears of corn (about 41/2 cups kernels), plus the corn cobs
6 cups water (or low-sodium chicken broth)

  1. For the herb oil: In a blender, combine 1⁄3 cup olive oil, herbs, and a pinch of salt. Blend until smooth and strain through a fine-meshed sieve into a small bowl. Press a small sheet of plastic wrap on top to prevent oxidation and set aside.
  2. For the comte cream: Heat the cream in a medium saucepan until simmering. Simmer until slightly reduced and thickened, about 10 minutes. Remove from the heat, whisk in the Comté, and season generously with salt and pepper. Keep warm if serving the soup hot; let cool if serving it chilled.
  3. For the soup: In a large pot over medium heat, melt remaining 1 tablespoon olive oil and the butter. When foaming subsides, add onion, season generously with salt, and cook, stirring occasionally, until onion is softened and beginning to brown, about 15 minutes.
  4. Add the water or broth and reserved corn cobs and bring to a boil. Reduce to maintain a brisk simmer and let cook 20 minutes.
  5. Remove corn cobs, scraping with a spoon to remove any inner kernels. Add corn kernels, simmer for 4 minutes, and remove from heat.
  6. Transfer to a blender, in batches if necessary, and purée on high until very smooth. Serve warm or chilled. Just before serving, drizzle or dollop the Comté cream over the soup, and then drizzle the herb oil on top. Drag a knife through the toppings to make a pretty pattern, top with herb sprigs, and serve.

TIP:

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The soup is perfect for late summer/early fall corn, but later in the season, you could substitute diced butternut squash.
Photography by Ellen Silverman

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