Joe Bonwich / St. Louis Post-Dispatch

Sweet corn soup

Published: Wednesday, Aug. 8, 2012 - 12:00 am | Page 2D

Prep time:25 minutes

Cook time: 32 minutes

Serves 4

Adapted from a recipe by chef Dan Barber of Blue Hill at Stone Barns in Pocantico Hills, N.Y., in "I Love Corn," by Lisa Skye.


1 tablespoon olive oil

1/2 medium white onion, finely chopped

1/2 medium carrot, finely chopped

1 medium shallot, finely chopped

1 small clove garlic, minced

Kernels from 4 ears of corn (about 3 cups)

1/4 teaspoon anise seed

2 to 3 sprigs fresh thyme, tied in a bunch, plus 4 small sprigs for garnish

5 cups corn stock or vegetable stock


Freshly ground black pepper


In a medium pot, heat olive oil over medium heat. Add onion and carrot, and cook until lightly browned, 5 to 7 minutes. Add shallot and garlic, and cook for 3 minutes.

Reserve about 1/2 cup of corn for garnish. Add the remaining corn to the pot; cook for 8 to 10 minutes, stirring frequently. Add anise and thyme; cook for 2 minutes. Add stock and simmer for 10 minutes. Season with salt and pepper to taste.

Remove the thyme. Working in batches, pour the soup into a blender. Secure the lid by covering with a towel and hold down the lid. Process until soup is puréed. When all of the soup is puréed, strain it through a fine mesh and serve garnished with the reserved corn kernels and the additional thyme.

Per serving: 175 calories; 6g fat; 1g saturated fat; no cholesterol; 5g protein; 30g carbohydrate; 12g sugar; 4g fiber; 600mg sodium; 35mg calcium.

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