Sweet Corn Soup Recipe

Eat seasonally - this is the time for the best corn harvested in the Northeast. Jonathan Levitt of the Boston Globe shared this recipe recently.  I recommend that you buy your corn from a farm stand, farm or grocery store that will verify that your corn is non-GMO. 

6 T. olive oil            4 chopped shallots

4 c. water            1 long stem fresh basil, + handful of extra leaves

5 ears sweet corn, kernels removed from the cobs (save the cobs)

3 scallions

S + P to taste

In a soup pot, heat the oil slowly, add shallots, salt and pepper.  Cover and cook over low heat for 30 minutes until shallots are very soft, but not burned. 

Add water, stem of basil and corn cobs to pot. Bring to a boil over medium heat.  Add the corn kernels and simmer for 5 minutes

Using tongs, remove, the cobs and stem of basil. Add handful of basil leaves and submerge them in the soup without cooking them,. 

Puree the soup in a blender until it’s a coarse puree.