Roasted White Corn Soup with Cilantro

Ingredients:

• 4 ears white corn, kernels scraped from the cob
• 1 tablespoon olive oil
• 1 tablespoon finely chopped garlic
• 1 yellow onion, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups chicken stock
• 1 bunch cilantro, washed and dried
• 1-1/2 cups heavy cream

Directions:

Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside.

In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time.) Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan.

Place the cilantro into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the cilantro sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan; add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the cilantro sauce and serve immediately.

Recipe credit: Chef Richard Hyman of the Old Arch Restaurant, Lodi, CA.