Penn Farms White-Corn Soup
1 tablespoon butter
1 ounce shallot, minced
1 clove garlic, minced
4 cups corn kernels (about 5 or 6 medium-sized cobs)
1 teaspoon salt
1 tablespoon sugar
1 quart corn milk (recipe below)
For the corn milk:
Remove the corn kernels from the cobs and reserve. Place the corncobs in a pot and cover with half milk, half cream, a pinch of salt, and a generous pinch of sugar. Begin to heat the liquid. Just before it boils, remove it from the heat, cover the pot with a lid, and allow the milk to steep for 45 minutes. Strain and cool.
For the soup:
In a pan set over low heat, sweat the shallot and garlic in butter. Add the corn kernels and season with the salt and sugar. Add the corn milk and bring the liquid to the gentlest of simmers. Allow to cook for 15 to 20 minutes, until the corn is tender. Drain the corn, reserving the liquid. Place the kernels in a blender and purée on high speed. When the corn is thoroughly puréed, begin to thin it out with the cooking liquid. Once all of the cooking liquid is added, strain the soup through a fine-mesh sieve.
More Farmers Market Tours:
Tallula's Barry Koslow Tours the Arlington Farmers Market
PS 7’s Peter Smith Tours the Penn Quarter FreshFarm Market
Blue Ridge's Barton Seaver Tours the Glover Park Farmers Market