It took me nearly 10 months to finally have all the stars align for me to try this recipe *chuckles. I knew I wanted to make fresh corn soup the moment David Lebovitz published the recipe because I’m a HUGE fan of corns. Gimme corn on the cob or corns in cup smeared with melted butter and salt any day and I’ll gladly eat them.
Two weeks back my sister managed to scored some really cheap corn on the cobs for like about RM0.75 each at this morning market at Chi Liung, Klang. I’ve made corn fried rice with it as well. Right now let’s concentrate on this delicious fresh corn soup which is pretty easy to cook.
Add roasted corn and capsicum to the saucepan. Add the cob liquid into the saucepan as well. Next, add paprika and bring to a boil. Simmer for few minutes and then either add milk or heavy cream. Add salt (to taste). When warmed, it’s ready to eat or you can leave it for a day or two where the flavours will grow stronger. Garnish with chopped basil, parsley or chives before serving.
Tip: If you don’t have an oven, you can cook the corn and capsicum on a pan over low heat.
Fresh Corn Soup
Adapted from David Lebovitz
3 ears fresh corn, shucked and washed
1 large capsicum, diced (I’m using 2 small capsicums here)
2 tablespoons olive oil
1 teaspoon salt
3 tablespoons butter, salted or unsalted
3 shallots, peeled and diced
2 cloves garlic, peeled and minced
1/4 teaspoon paprika powder
125ml whole milk or heavy cream
Chopped fresh basil, flat-leaf parsley, or chives for garnish
1. Preheat oven to 190oC.
2. Remove the corns by holding each ear of corn vertically/at an angle over a baking pan, use a knife to slice off the kernels of corn. Reserve the cobs.
3. Sprinkle salt and add olive oil to the corn and pepper. Then spread them evenly on the baking sheet. Bake for 25 to 30 minutes, until the corn just starts to brown a bit. Give them a few stir during the roasting period.
4. Meanwhile, break each cobs into half and put them in a saucepan. Fill saucepan with water. Once the water is simmering, turn heat low and cover with lid. Cook for 30 minutes to extract the corn flavor.
5. Melt butter in a saucepan. Add shallots and garlic and saute until translucent.
6. Add roasted corn and capsicum. Then remove the corn cob and pour the corn liquid into the saucepan.
7. Add paprika and bring the soup to a boil. Simmer for a few minutes and then add milk or cream. Add salt to taste. Once the soup is warmed, you can serve them in bowls and add chopped basil, parsley, or chives.
Note: You can make this soup in advance. The flavour gets better if it sits for a day or two.