Velvet Corn Soup

Velvet Corn Soup

Time: 1 1/2 hours (see note about chilling)      
Yield: 6 - 8 servings

2 tablespoons olive oil

1 bunch leeks, thinly sliced

2 carrots, chopped

6 ears corn, kernels removed (about 4 cups)

⅓ cup white wine

4 cups vegetable broth

1 teaspoon ground cumin

1 bay leaf

½ teaspoon cayenne pepper, plus more for garnish

Kosher salt, to taste

Freshly ground black pepper, to taste

¾ cup heavy cream (optional)

1 tablespoon butter

½ cup chopped basil, for garnish

1. In a large pot, heat the olive oil over medium heat. Add the leeks and carrots, and sauté until tender, 5 to 6 minutes. Set aside 1 cup corn for garnish; add the remaining corn to the pot and continue to cook until all the vegetables are very soft and tender, 2 to 3 minutes more.

2. Add the wine to the pot and bring to a simmer. Cook until the liquid is almost completely reduced, 7 to 9 minutes. Add the broth and bring the mixture to a simmer.

3. Season the soup with cumin, bay leaf, cayenne pepper, kosher salt and black pepper. Continue simmering until the soup has developed a good flavor, 30 to 40 minutes.

4. Puree the soup using an immersion blender (or you can use a regular blender or food processor) until it’s smooth. For an extra-silky effect, strain the pureed soup through a fine-mesh sieve. Taste the soup and season again with salt and pepper as desired. If using, stir in the heavy cream and return the soup to a simmer.

5. In a small pan, heat the butter over medium heat. Add the reserved 1 cup corn kernels and sauté until tender and lightly golden, 3 to 5 minutes.

6. To serve, ladle the soup into bowls and garnish with 2 tablespoons corn kernels, 1 tablespoon chopped basil and a pinch of cayenne pepper. Serve immediately.

Notes: This soup is delicious chilled. Make a batch and store it in the fridge for an easy weeknight meal.

The cream in this recipe is optional, but if you want that extra creaminess without the dairy, here’s what to do: Replace the butter with olive oil, and the heavy cream with coconut milk.

From PureWow Recipes