Summer in a bowl!
- 8 ears of super sweet corn
- 3 shallots, thinly sliced
- 1 teaspoon fresh thyme leaves, woody stems discarded
- 1 large bay leaf
- 2 large cloves garlic, minced
- 2 quarts chicken or vegetable stock
- 1 cup of heavy whipping cream – optional
- 1 bunch chives, finely minced
- 1/4 cup + 2 tablespoons ultra fresh, herbaceous, peppery olive oil such as Coratina
- fresh ground pepper and salt to taste
Note: Optimally, this recipe is made in pressure cooker. However, excellent results can be achieved on the stove top.
- Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl.
- Cut the cobs in half and reserve.
- In a 8+ quart pressure cooker or stock pot, saute 2/3 of the sliced shallots for five minutes or until slightly golden in 1/4 cup of olive oil of your choice.
- Add the garlic and thyme, and saute for another minute, making sure that the garlic does not brown.
- To the pressure cooker or stock pot add the stock, cut corn, and cut cobs.
- If using a pressure cooker, cook under pressure for 15 minutes.
- If cooking via stove top, simmer the pot gently over low heat for 45 minutes.
- Meanwhile, saute the remaining shallot in 1 tablespoon of olive oil until caramelized and fragrant and reserve.
- At the end of the cooking process, remove the cobs and bay leaf and add the cream (if using).
- In a food processor or blender, process the entire contents of the pressure cooker/pot in batches.
- The liquid will be scalding hot so be very careful!
- Strain through a fine mesh strainer discarding any corn particulate and adjust the seasoning with additional salt and pepper to taste.
- Ladle into bowls and serve immediately topped with minced chives, caramelized shallots, ground pepper, and a nice drizzle of throat catching Ultra Premium Extra Virgin Olive Oil.
Re-posted from the Veronica Foods blog