Cream of Garlic Soup
Divide the garnish among soup bowls, ladle soup over the garnish and top each bowl with a dollop of crème fraiche.
Corn Chowder
2015-04-05 20:26:40
Serves 4
This soup is at its best really hot.
Nutrition Facts
Serving Size
478g
Servings
4
Amount Per Serving
Calories 287
Calories from Fat 130
% Daily Value *
Total Fat 15g
23%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 38mg
13%
Sodium 253mg
11%
Total Carbohydrates 32g
11%
Dietary Fiber 3g
13%
Sugars 18g
Protein 11g
Vitamin A
71%
Vitamin C
38%
Calcium
24%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 ears yellow corn, husked
- 3 cups whole milk
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- Sea salt
- 1 celery stalk, trimmed and thinly sliced
- 1 carrot, peeled, trimmed, and thinly sliced
- 1garlic clove, minced
- 2 cups water
- 2 thyme sprigs
- 2 rosemary sprigs
- 1 bay leaf
- Freshly ground white pepper
- For the Garnish
- Kernels from 1/2 ear corn
- 1 scallion, white and light green parts only, thinly sliced
- 1/2 small chile pepper, halved, seeded, thinly sliced
- 2 strips of bacon, cooked and finely chopped
Instructions
- You will need to strip the kernels from the cobs. Using a chef's knife, cut straight down the cob through the base of the kernels. Turn the cob and cut, continue turning and cutting until kernels have been released; reserve the cob. Set the kernels aside and cut each cob into 3 pieces.
- Put the cobs in a saucepan, pour in the milk, and bring to a boil. Turn off the heat, cover the pot, and let the milk steep while working on the rest of the soup.
- Melt the butter in a large Dutch oven. Add the onion and a pinch of salt and cook over low heat, stirring occasionally, for about 5 minutes, or until onion softens, it should not take on any color. Toss in the celery, carrot, garlic, and corn kernels, season with a pinch of salt and cook, stirring occasionally until the vegetables are soft, about 10 minutes.
- Add the water, milk, and corncobs to the pot, along with the herbs and 1 teaspoon salt. Bring to a boil, then immediately lower heat, partially cover pot and cook soup at a gentle simmer for 20 minutes.
- Meanwhile make the garnish: Mix all ingredients together in a small bowl.
- Taste the soup and season with salt and pepper as needed. Remove and discard the cobs, bay leaf, and whatever herbs you can remove from the soup. Working in batches, puree the soup in a blender. For a finer soup, press soup through a strainer, pressing down on the solids to get every bit of flavor. Season soup with salt and pepper as needed. Serve immediately, with garnish, topping each bowl with a dollop of crème fraiche.
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