Monday, August 22, 2011

Corn Soup with Scallions and Green Apple

I couldn't resist a package of corn last time I was at the Val-Mont, but wasn't in the mood for corn on the cob two nights in a row. As fate would have it, I had picked up some scallions on a whim and we had leftover pommettes (crab apples I believed), so all signs pointed towards making this recipe. The soup is rather thin and broth-like. I generally prefer a bit thicker soup, but it was good and different. The original is included below and serves 4. I scaled in half and had leftovers after serving it as a first course to two.

One year ago: Raspberry Limeade Slushies

Corn Soup with Scallions and Green Apple (from Radically Simple)

6 large ears sweet yellow corn
2 bunches scallions
3 tbsp unsalted butter
2 tsp salt
5 1/2 cup water, divided
1/4 tsp Sriracha
6 tbsp very finely diced Granny Smith apple

1. Cut corn kernels from the cob to get 5 cups.
2. Chop white and light green parts of scallions to get 2/3 cups.
3. Melt butter in a 4-quart part.
4. Add scallions and cook over medium heat for 3 minutes.
5. Add 1/2 cup water and bring to boil.
6. Add corn, 5 cups water, and salt. Bring to a boil and reduce heat.
7. Cover and simmer until tender, about 15 minutes.
8. Puree until smooth using an immersion blender.
9. Pass through a sieve, pressing down hard on the solids (yes, this step is worth it).
10. Add Sriracha and garnish with diced apple.

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