Wednesday, January 23, 2013

National Soup Month: Yellow Corn

Try Assaggi Osteria and Assaggi Mozzarella Bar's Yellow Corn Soup.  There's nothing better than a hot bowl of soup this time of year.

(Serves 4-6)

6 ears of yellow corn
1 large potato, peeled and chopped in small pieces
1 large yellow onion, diced
1 quart of vegetable broth or water
Extra Virgin Olive Oil
Salt to taste
1.                       Using a grater over a very large bowl, grate off the corn kernels. Use the blunt side of a knife blade to scrape remaining liquid and corny bits into the bowl after you grate each cob. Set aside this raw corn kernel bits.
2.                        In a large pot heat oil over medium heat. Add the onion and 1/2 tsp. salt. Cook, stirring occasionally, until onion wilts, about 3 minutes.
3.                       Meanwhile, peel and chop the potato. Add potato and water or broth to the pot with the onion. Bring to a boil. Cook until onion and potato are very soft, about 10 minutes. Add the corn. Cook until heated through, about 2 minutes.
4.                       Puree with an immersion blender or in a blender or food processor (do this in small batches to avoid splashes and burns).
5.                       Add salt to taste. You will need to add a fair amount of salt if you used water as your base liquid. Keep adding salt, about 1/4 tsp. at a time, and tasting until you notice a delicious corn flavor.
6.                       Serve with a piece of rustic Italian bread.
Buon Appetito!

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