At the height of the summer season Nancy, who works at Weatherstone, created a very simple corn soup that was absolutely delicious-but of course the CT sweet corn was perfect and I regretted that we had this for the first time at the end of the season. Not to be deterred I wondered if we could find a good quality frozen sweet corn, having returned to the east coast too late to freeze my own, with which to approximate the flavor and I feel we did a pretty good job of it! I like the fact that it has just a few easily obtainable ingredients—although it is not a dieters soup-I suppose we can indulge just once (or twice) in a while . So here is the " out of season" version of Nancy’s sweet corn soup. Enjoy
1 tablespoon butter
1 tablespoon olive oil
3/4 cup coarsely chopped shallots
1 tablespoon chopped garlic
2 pounds frozen corn or 4 cups fresh off the cob
1 quart 1% milk
1 1/2 cups chicken broth
3 tablespoons creme fraiche
sage leaves (garnish)
salt and pepper to taste
1.In a medium sized soup pot on medium high heat, melt the butter with the olive oil and add the shallots and garlic. Saute for 3 minutes, add the corn and the milk and bring to boil. Reduce the heat to low and simmer for 15 minutes. remove from heat and cool for 10 minutes.
2. Process in a blender in 3 batches adding 1/2 cup of chicken broth and 1 tablespoon of creme fraiche to each batch and blend on high speed until smooth. Add salt and pepper to taste. Re-heat if necessary, then add fried sage leaves on top, for garnish and serve.
3. Can be made ahead and refrigerated up to 3 days.
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