The Best Corn Soup

Here’s a recipe for one of the best and simplest corn soups. 3 ingredients: corn, butter, and salt. However you need to get the best of these 3 ingredients you can possibly put your hands on. Fresh picked sweet corn, unsalted butter, and sea salt (fleur de sel, fiore de sale).

1 dozen ears corn, shucked
1/2 pound butter
sea salt

1. Cut the kernels off the cobs (serrated knife works well). and RESERVE THE COBS. in a large pot put cobs and fill with water. bring to a boil and reduce to a simmer. This will create a corn stock that will be ideal liquid to puree the soup with.
2. Melt butter in another sauce pan or large skillet and add corn. cook over med low heat for 45 minutes, stirring frequently. Again, you re juct cooking the corn gently. NO COLOR.
3. Add a few ladles of the corn stock to the corn and stir until thickened slightly.
4. Strain cobs out of corn stock and in small batches puree corn with liquid in a blender. Blend for a good amount of time. pass through a sieve. You will want to press down harder with the back of the ladle to get as much through the stainer as possible.
5. Puree and strain rest of corn and add remaining cob stock (or water) until soup consistency is reached. (use a whisk).
6. Put back into sauce pan and add small amounts of sea salt while tasting. Use sea salt sparingly as it will be more intense than regular kosher salt.
7. Heat through and serve.

Serves 4-5 good sized portions.

This soup is best served on its own; simple and clean, but if you have to here are some garnishes:

-Scallion creme fraiche: pureed scallion tops (green) folded into creme fraiche
-Seared diver scallop
-Truffle oil (just a few drops!)