Sweet Corn and Garlic Soup
I think this version of sweet corn and garlic soup is a perfect seasonal recipe – a soup I can’t wait to make and savor each year during the late summer months when corn develops its optimal sweetness.
The combination of fresh garlic puree with fresh corn exudes a pleasing sweetness in the mouth. It is balanced perfectly with the slight acidity from the tomatoes and a bit of heat and smokiness from the Spanish paprika and jalapeno peppers.
I use masa harina (typically used to make tortillas) to create a sort of roux with the extra
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I think this version of sweet corn and garlic soup is a perfect seasonal recipe – a soup I can’t wait to make and savor each year during the late summer months when corn develops its optimal sweetness.
The combination of fresh garlic puree with fresh corn exudes a pleasing sweetness in the mouth. It is balanced perfectly with the slight acidity from the tomatoes and a bit of heat and smokiness from the Spanish paprika and jalapeno peppers.
I use masa harina (typically used to make tortillas) to create a sort of roux with the extra virgin olive oil and onions. The inclusion of masa harina pumps a lot of corn flavor into this soup and turbocharges the flavors – in a delicious way. It’s worth finding masa harina, but this soup can also be made with corn flour or even all-purpose flour – the flavors won’t be as intensified but it will still taste delicious.
I keep the garnish simple and sauté fresh summer chanterelle mushrooms (try to use the smaller ones and keep them whole) with some chopped onions and a few tablespoons of fresh corn kernels.
Difficulty: simple- to moderate
Yield: makes about 2 liters (about 2 quarts)