Summer Corn Soup with Sun-Dried Tomato Puree

Sommer-Maissuppe mit getrockneter Tomatenpüree
Course Soup
Servings 6 people

Ingredients

Corn Stock

  • 1 qt. water
  • 6 ears sweet corn kernels removes and reserved, cobs reserved
  • 1 small yellow onion chopped
  • 1 clove garlic

Summer Corn Soup

  • 3 tbs. unsalted butter
  • 1 small yellow onion chopped
  • 1 tsp. Chopped Garlic
  • Reserved Corn Kernels from the corn stock
  • 1 cup heavy cream
  • 2 cups Corn Stock
  • sea salt
  • freshly ground black pepper
  • cayenne pepper to taste

Sun-Dried Tomato Puree

  • 1/2 cup sun dried tomatoes
  • 1 clove garlic
  • 1 tbs. extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Instructions

Corn Stock

  • In medium stockpot over high heat bring water, corncobs, onion, carrot, and garlic to a boil. Simmer for 30 minutes. Strain and reserve the liquid.

Summer Corn Soup

  • Melt the butter over high heat. Add the onion and garlic, sauté until glossy (about 1 minute). Add the corn kernels and sauté for 3 minutes.
  • Add the cream and corn stock. Bring to a boil then lower to medium heat. Simmer for 15 minutes.
  • Add salt, black pepper, and cayenne pepper to your liking.
  • Puree in a food processor/blender and then pass through a chinois.

Sun-Dried Tomato Puree

  • Puree all ingredients in a food processor or blender; season to taste with salt and pepper.

Presentation

  • Ladle the soup into serving dishes and spoon a dollop of the sun-dried tomato puree onto the center of each soup.
Adapted from Marcel and Shannon Biro