Corn soup
This is one of those magic recipes. There appears to be nothing to it -- until you eat it and taste how sweet and creamy the result is. I told a dinner guest this week how I made it and she didn't believe me.
Ingredients
10 ears of corn, kernels cut from the cob
2 yellow onions, diced
2 tbsp butter
8 cups water
How to
In a large pot, saute the onion in butter until the onion is soft and translucent. Add the corn and saute for another 2-3 minutes. Add the water and bring to a boil; cover and cook for now more than 5 minutes. Allow the mixture to cool, then blend it in a blender or food processor and strain the liquid through a medium mesh. The solid left behind should look like damp polenta; just throw it out.
Serve warm or cold, optionally garnished with herbs or pesto.
