Summer Corn Soup
Soups and Salads
3 cups whole milk
3 ears fresh corn, kernals cut from cobs, cobs reserved
2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 celery stalk, thinly sliced
1 large carrot, peeled, thinly sliced
1 garlic clove, pressed
2 cups water
2 large fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
ground white pepper
2 thick bacon slices, diced
⅓ cup fresh corn kernals, cut from ½ ear of corn
1 green onion, thinly sliced
Pinch of cayenne pepper
creme fraiche, stirred to loosen
Serves 6
Soup: Bring milk and corncob halves (not kernels) just to boil in heavy medium pot. Remove from heat, cover, and let steep while sauteing vegetables.
Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and saute until translucent, about 5 minutes (do not let onion brown). Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes. Add 2 cups water, herb sprigs, bay leaf, and milk with corncobs. Increase heat to low, and simmer 20 minutes to blend flavors.
Discard corncobs, herb sprigs, and bay leaf. Cool soup slightly. Working in batches, puree soup in blender until very smooth. Strain into pot, pressing on solids to extract as much liquid as possible. Season soup to taste with salt and pepper. (Do ahead -- can be made one day ahead. Cover and chill.)
Garnish: Cook bacon in small skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Transfer to small bowl. Mix in corn, green onion, and pinch of cayenne. (Can be made 2 hours ahead. Let stand at room temperature.)
Rewarm soup over medium heat. Divide among bowls. Sprinkle garnish over, drizzle with creme fraiche, and serve.