Corn soup

This is one of those magic recipes. There appears to be nothing to it -- until you eat it and taste how sweet and creamy the result is. I told a dinner guest this week how I made it and she didn't believe me.


10 ears of corn, kernels cut from the cob

2 yellow onions, diced

2 tbsp butter

8 cups water

How to

In a large pot, saute the onion in butter until the onion is soft and translucent. Add the corn and saute for another 2-3 minutes. Add the water and bring to a boil; cover and cook for now more than 5 minutes. Allow the mixture to cool, then blend it in a blender or food processor and strain the liquid through a medium mesh. The solid left behind should look like damp polenta; just throw it out.

Serve warm or cold, optionally garnished with herbs or pesto.

SoupAndrew BartholomewCorn