Ingredients
For the Corn Stock:
- Shaved corn cobs, broken into halves or thirds
- 1 yellow onion, thinly sliced
- 1 medium potato, sliced
- 1 celery rib, sliced
- 5 parsley springs, coarsely chopped
- 5 garlic cloves, in their skin, crushed with the side of a knife blade
- 1 t. salt
- ½ t. peppercorns
- 9 cups cold water
For the soup:
- Corn stock, about 5 C.
- 1 T. olive oil
- 1 large yellow onion, diced, about 2 C.
- 3 garlic cloves, chopped
- Salt
- 6 ears of corn, shaved, about 6 cups
- Cayenne pepper
- ¾ lb. tomatillos, husked and coarsely chopped, about 2 C.
- 2-3 jalapeños, seeded and coarsely chopped
- 5 cilantro sprigs
- 2 T. chopped cilantro
Preparation
Make the stock:
Combine all the ingredients in a stock pot. Bring to a boil, then reduce the heat to low and simmer, uncovered, for an hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables. Discard vegetables.
Make the soup:
Keep stock warm over low heat.
Heat the olive oil in a soup pot and add the onions, garlic and ½ t. salt. Sauté over medium heat until onion is soft, 5-7 minutes. Add the corn, a few pinches of cayenne, and 1 t. salt; sauté until the corn is heated through, then add 2 C. stock, cover the pot, and simmer 20-25 minutes, until the corn is tender. Set aside 2 C. sautéed corn to add to the soup later. Add the tomatillos and the jalapeño and cook until the tomatillos are tender, about 5 minutes.
Add the cilantro sprigs and puree the soup with 1 C. stock using an immersion blender or in a blender or food processor. Add the reserved corn and 1-2 C. stock to reach the desired consistency. Season with salt to taste. Cook over low heat for 25 minutes. Add the chopped cilantro to each bowl just before serving.
Source: Adapted from Field of Greens, Annie Somerville
What makes it special?
This is a quintessential fall soup; not a simple recipe but extraordinary and worth the work. My favorite soup and soup is my favorite food!
What’s Your Connection to Princeton?
35 year resident, current member of Princeton Council
Recipe shared by Eve Niedergang
Photo courtesy of ‘Charles DeLuvio’ on the Unsplash photo site