Fresh Corn Soup with Basil Butter - Lakeland Cooks!

Fresh Corn Soup with Basil Butter

A quick and easy taste of summer

Ingredients:

1 bunch fresh basil

1/4 pound (1 stick) butter, softened, plus 4 tablespoons

Coarse salt

Freshly ground black or white pepper

6 ears fresh sweet corn

1 medium-sized onion, chopped

4 cups whole milk
Directions:

To make the basil butter, wash and dry the basil leaves, roll them up and cut them into fine shreds, called chiffonade, with a sharp knife. In a small bowl, cream the 1/4 pound butter with a wooden spoon. Mix in basil, salt and pepper to taste. Place the basil butter on a square of waxed paper and, using the paper, roll up into a log about an inch in diameter.

To prepare the corn, remove and discard the husks. With a sharp knife, remove the outer two-thirds of the kernels from each ear. Using the back of a table knife, scrape down the cobs to remove any remaining juices. This is called milking an ear of corn.

To make the soup, cook the onion in the 4 tablespoons of butter with a sprinkling of salt in a saucepan over medium heat, stirring from time to time, for about 5 minutes, or until the onion is soft. Add the corn kernels and milk from the cob as well as the milk. Bring to a boil, stirring, and simmer for 5 minutes.

To serve, ladle the soup into warmed bowls and top each with a tablespoon of basil butter.

Serves 4 to 6.
Sue's Tips:

Kernels can also be removed by placing a large box grater on its side in a glass baking dish and grate the corn off the cob horizontally.

If the soup is too chunky for you, puree the soup on the stove using an immersion blender. The soup does not need to be perfectly smooth.

This recipe is from Mary Risley, owner of Tante Marie's Cooking School in San Francisco (www.tantemarie.com) and author of Tante Marie's Cooking School Cookbook.

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• LC126
• CornSoup