Farmers' Market Friday - Transitions {Sweet Corn Soup}

It is the funky time of year in Central Texas. We're approaching Fall, and yet, we still have temps registering in the 90s. The rest of the country is sporting corduroys and sweaters while we are still in shorts and tank tops. However, we do have odd breaks in the weather like last weekend when the cool rains held temps in the mid 60s. It is days like that which make you long for a complete change in the seasons. You begin to think, not only how your clothing options will change, but also, how your plate will change. If you frequent a farmers' market, you will have noticed that some of the gems of summer are starting to wane - there's less okra and eggplant available; winter squash have been to appear. As I've mentioned before, our Central Texas farming friends are pulling a veritable rabbit out of their hats with a second Sweet Corn crop - an encore before the season fully changes on us once and for all. 

That little cold snap last week made me think of more traditional fall dishes - soups and stews and the like. However, when you've got fresh, sweet corn staring you in the face, it is hard to ignore. So, why not straddle the seasons? Use a traditionally summer item in a fall-ish way. Although this Sweet Corn Soup is a creamy soup, it is remarkably light and thin and yet still warm and completely satisfying. Fantastic by itself, that sweetness makes it a natural vehicle for some salty and spicy mix-ins. 

Items from the market:

• Sweet Corn
• jalapenos
• onions
• bacon or pork belly

Sweet Corn Soup

Adapted from Dorie Greenspan

• 6 ears of corn, shucked and de-silked
• 6 C whole milk
• 4 Tbsp unsalted butter
• 1 large onion, finely chopped (stick to yellow or white)
• 1 stalk of celery, thinly sliced
• 3 medium carrots, peeled and thinly sliced into rounds
• 2 cloves of garlic, finely minced (or run through a garlic press as I prefer)
• 4 C water
• 2 sprigs of thyme(fresh)
• 1 bay leaf

For Add-ins: 

• Fresh corn kernels
• jalapeno pepper, halved & seeded then thinly sliced
• bacon or pork belly, cut into small pieces and fried crisp
• fresh chives

1. Make soup base: remove corn kernels from the cobs. {There are many devices on the market that are advertised as making this an easy job. I find a sharp knife and a deep bowl work well: Using a corn holder (those tiny handles that pierce the cob) is also helpful. Place ear of corn upright in the bowl. Using a sharp knife, cut straight down the cob along the base of the kernels. Continue by turning the cob until you've made your way around the entire thing.) Keep the cobs and set the kernels aside. Cut each cob in half or thirds.
2. Put the cobs in a large dutch oven or soup pot. Pour in the milk and bring to a boil. Turn off the heat and allow the cobs and milk to steep while you work on everything else.
3. In a large, heavy skillet, melt the butter. Add the onion and a bit of salt. Cook over low to med-low. Stirring occasionally until the onion softens and becomes glassy (about 5 minutes or so; you do not want the onion to brown.) Add the celery, carrot, garlic and reserved corn kernels. Cook, stirring occasionally, until the mixture is softened( about 10-12 minutes)
4. Scrape the vegetable mixture into the steeping corn cob/milk pot, add water and herbs. Bring to a boil and then lower heat. Partially cover the pot and cook on low (check that you have a nice low simmer) for about 30 minutes.
5. Taste the soup and season to taste with salt and pepper. Remove and discard the cobs, the herb stalks and the bay leaf. Using an immersion blender, puree the soup.
6. To serve, ladle piping hot soup into individual bowls. Pass bowls of mix-ins at the table and allow guests to add their personal touch to the soup. Enjoy!

I hope you'll give this soup a try. It was a hit with the family who enjoyed that it was a soup that seemed to have a toe in both summer and fall - a great way to transition in your kitchen.

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

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