A refined take on the classic cream of corn soup. This soup combines sweet corn and cauliflower sautéed in butter that are pureed with cream and water and strained to give a clean pure flavorful yielding a sweet cream of corn soup with a subtle nutty flavor. Garnish with chopped scallions and red bell peppers or whole corn kernels for a luxurious soup to accompany any classic American meal.
Yield: 2 cups
|Sweet corn||2 cobs|
|Cauliflower||1/2 medium head|
|Whipping Cream (not heavy)||1/2 cup|
|Red bell pepper|
- Chef’s Knife
- Cutting Board
- 2 stainless steel skillets
- Skillet lid
- Blender or Food Processor
- Small sauce pan
- Stainless steel sieve
- Slice up half of a medium head of cauliflower.
- Heat two skillets over medium low heat with 2 tablespoons of butter in each.
- Add whole corn to the first (larger) skillet and cover. If you don’t have a lid use aluminum foil.
- Add cauliflower to the second skillet.
- Cook the corn while turning occasionally and keeping covered for approximately 20 minutes. Do not allow the butter to burn.
- Cook the cauliflower for approximately 15 minutes till the cauliflower is fully cooked with a golden color on the edges.
- Cut corn kernels off both cobbs.
- Add cut corn kernels and cauliflower to blender or food processor with cream and water and blend until pureed.
- Add blended mixture to stainless steel sieve and press through into a small sauce pan. This takes out any fibers that were not able to be pureed creating a smooth consistency. Discard what is left in the sieve, should be approximately a quarter of a cup.
- Add 1/2 teaspoon of salt to the soup and mix in.
- Heat over very low heat covered for approximately 10-15 minutes. Do not allow to get hotter than you would eat.
- While the soup is heating chop scallions and red bell peppers into fine pieces.
- Fill two small warmed bowls with soup and top with chopped scallions and bell peppers.
In The Making
This golden color of the cooked cauliflower and corn after finished cooking brings a richer flavor to the final soup.
You can cook the corn on or off the cob. Whichever is easier for you.
After blending when putting the soup through the sieve use a combination of tapping the sieve against the pan and pressing through using a spatula. What is left should be mostly just the outer shell of the corn kernels and other fibers. This step brings the soup to a more luxurious level improving texture and flavor.