Prep time:25 minutes
Cook time: 32 minutes
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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