Hurry up and get yourself some fresh corn. Make soup with it, grill it, freeze it to have some for fall. Before long fresh corn will be gone from the market. I've bought lots of it, and my favourite way to cook with it is to make soup. I make this corn soup at the end of every summer, and I love it. You could say it's my farewell to summer dish. Soup is filling and satisfying if you're watching calories like I am. This soup features sweetcorn in a creamy broth, with lots and lots and lots of vegetables. I think it's the fresh herbs that make this soup as delicious as it is. They just take it over the top. I bought the bay leaves. The rosemary, the thyme and the parsley came from my patio herb garden. It's giving us a prodigious crop this year. We have more than enough for ourselves, for a neighbour and for co-workers. A great little garden, proving that even small growing spaces can give big results. Now I grow all my herbs in pots on the patio so that my elderly mother can have quick access to them. The herbs come in very handy when I make this creamy summer soup. I use farm fresh corn, the kind that's plentiful this time of year, the kind that's so milky tender that you want to eat it raw.
2 tablespoons parsley, chopped
- Remove the husks and the silk strings from the corn. Brake the cobs in half. Stand the flat end of each half on a cutting board. Grab your knife in one hand and with the other hand hold the top of the corn cob firmly, in order to steady it. Use the knife to scrape off the the kernels, and keep rotating the cob until all the kernels are scraped off. With the flat end of the knife scrape off any bits of corn remaining on the cob. Alternately, you can use a vegetable peeler to scrape off the bits. Reserve the kernels. Do not discards the corn cobs, they're going to be put to use!
- Place the milk in a saucepan. Add the corn cobs. Bring the milk to a boil, lower the heat and cook for 5 minutes. Turn off the heat, set the saucepan aside, but let the corn cobs steep in the milk.
- In a large Dutch oven heat the olive oil. Add the chopped onion, the red peppers and the garlic. Cook stirring for about 5 minutes.
- Add the potatoes, zucchini, celery, carrot and corn kernels. Cook stirring for 10 minutes.
- Add the broth, the milk, the corn cobs and all the herbs.
- Cook for about 30 to 40 minutes, until all the vegetables are soft. Season with salt and pepper.
- Turn off the heat, remove the bay leaves and corn cobs and discard them.
- Using an immersion blender puree the soup.
- Ladle into soup bowls, garnish with scallions and serve.