Fresh Corn Soup

Sweet summer corn is the star of this simple, velvety soup. Roasting the ears first brings out their natural sweetness, while browned butter, a touch of cream, and a hint of nutmeg add warmth and richness without overpowering the fresh corn flavor.

Serve it with a crisp green salad and a loaf of crusty bread for an easy lunch or light supper.

Ingredients

6 ears fresh corn (or 3 cups frozen corn kernels)
1 quart chicken stock
1 tablespoon all-purpose flour
1 small onion, diced
2 tablespoons butter
4 tablespoons heavy cream
⅛ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
Salt, to taste

Directions

Preheat the oven to 375°F.

Wrap each ear of corn individually in foil and roast for about 45 minutes, or until tender. Allow the corn to cool slightly, then cut the kernels from the cob.

Meanwhile, melt the butter in a large saucepan over medium heat. Continue cooking until it begins to brown and develops a nutty aroma.

Add the diced onion and cook until softened, about 5 minutes.

Sprinkle in the flour and stir until fully incorporated.

Gradually whisk in the chicken stock, then add the roasted corn, nutmeg, cayenne pepper, and a pinch of salt. Taste before adding additional salt, as the chicken stock may already be well seasoned.

Bring the soup to a gentle simmer and cook for about 5 minutes.

Carefully transfer the soup to a blender and blend on high speed for 3 to 4 minutes, or until completely smooth and velvety.

Return the soup to the saucepan and stir in the heavy cream. Warm gently over low heat until heated through.

Serve hot.

Tip: For a vegetarian version, simply substitute vegetable stock for the chicken stock.