Fresh Corn Soup
tablespoons unsalted butter
cup coarsely chopped Vidalia or other sweet onion
teaspoon freshly grated nutmeg, plus more for grating on each serving
- In a medium saucepan over medium-low heat, melt the butter. Gently cook onion in hot butter for 3 to 5 minutes; just until tende. Do not let onion brown. Add 3 1/2 cups of the corn and sprinkle generously with kosher salt. "Good seasoning at this stage really draws out the flavor of the corn," Scott says. Stir well, then cook 5-7 minutes. Do not let onions or corn brown. Stir in 1 Tbsp. of the sugar.
- In a medium saucepan combine 2 cups of the milk and the half-and-half. Warm over medium-low heat just until heated through. Pour the corn mixture into the warm milk. Stirring often over medium heat, bring just to simmering. Remove from heat. Cool slightly.
- Puree soup in batches, one-third at a time, until very smooth. Pour pureed soup through a fine wire strainer set over a bowl, allowing soup to drain through. Return soup to pan. Reheat over medium heat; whisk in grated nutmeg. For thinner soup, warm the remaining 1 cup milk over medium heat; gradually stir into soup to reach desired consistency. Taste for seasoning; add salt and some of the remaining 1 Tbsp. sugar. To serve, divide soup among bowls, top with some of the remaining 1/2 cup corn and lightly dust with freshly grated nutmeg. Makes 4 to 6 servings.
Nutrition Facts(Fresh Corn Soup)
- Per serving:
- 395 kcal cal.,
- 23 g fat
- (13 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 63 mg chol.,
- 600 mg sodium,
- 42 g carb.,
- 3 g fiber,
- 20 g sugar,
- 11 g pro.
- Percent Daily Values are based on a 2,000 calorie diet