Sweet Corn and Garlic Soup
I think this version of sweet corn and garlic soup is one of those perfect seasonal recipes which I look forward to each year. The combination of plenty of fresh garlic with fresh corn ooze a delightful sweetness in your mouth, which is balanced nicely with a slight acidity from the tomatoes and a bit of heat and smokiness from the Spanish paprika. I also added a touch of turmeric to preserve a nice yellow color. I elected to use masa harina (typically used to make tortillas) to create a sort of roux with the olive oil and onions and to highlight the corn flavor in the soup. I think this is really important in this soup, but you can feel free to use whatever flour you like to help bind the soup.
The garnish is really rather simple as I sautéed fresh summer chanterelle mushrooms (try to use the smaller ones and keep them whole) with some chopped onion and a few tablespoons of the fresh corn kernels.
One final tip… If you are just using water, which is what I often do in making this soup, then enhance the flavor slightly by boiling the corn cobs (after removing the kernels) for about 20 minutes.
This recipe will make about 2 liters
1 head garlic, cloves separated and peeled
4 Tbl. olive oil
1 red onion, sliced
2 tsp. pimenton de la vera (Spanish paprika)
½ tsp. turmeric
4 Tbl. masa harina
1 tomato, chopped
5 ears fresh corn
2 ½ liters water or vegetable broth
salt & pepper
Boil the garlic cloves to soften them and to make them milder in flavor. Place the cloves in a small pot and cover with water. Bring to a boil, and cook for 3 minutes. Drain and repeat 4 more times. After cooking the garlic cloves, place them in a small blender with 2 Tbl. olive oil and puree until very creamy. Reserve. Remove the corn from the ears and reserve. In a large pot, heat the remaining 2 Tbl. of olive oil over medium-high heat and cook the red onions, stirring often until wilted and soft. Add the reserved garlic puree, the paprika, and the turmeric. Mix well, then add the masa harina and stir until well incorporated. Add the chopped tomato and reserved corn, then half of the liquid. Stir well, making sure to scrape the bottom of the pot. When the liquid begins to boil, add the remaining liquid and bring to a boil. Reduce the heat and simmer for 20 minutes, stirring often. Purée the mixture in a blender (Careful!…only fill the blender half-way and hold the top down with a towel before turning on the blender), then strain into a clean pot, making sure to press out all of the liquid. Re-heat the soup, check the seasoning, adding salt and pepper and serve hot.