Carolyne Roehm photo
Hello Everyone! I hope you are all in for a marvelous Sunday. In my little part of the world, the weather has turned cold and gray-- just perfect for enjoying the warmth inside. So for lunch today, I'm making a rich and creamy corn soup. It's not for dieters; buy hey, everyone needs a "free day" or two, right? The recipe is from Carolyne Roehm, created by Nancy who works for Carolyne at her Weatherstone estate in Connecticut. I have made several of Nancy's recipes, and they're always delicious.
Carolyne Roehm photoThe ingredients:
1 tablespoon butter
1 tablespoon olive oil
3/4 cup coarsely chopped shallots
1 tablespoon chopped garlic
2 pounds frozen corn or 4 cups fresh off the cob
1 quart 1% milk
1 1/2 cups chicken broth
3 tablespoons creme fraiche
sage leaves (garnish)
salt and pepper to taste
1.In a medium sized soup pot on medium high heat, melt the butter with the olive oil and add the shallots and garlic. Saute for 3 minutes, add the corn and the milk and bring to boil. Reduce the heat to low and simmer for 15 minutes. remove from heat and cool for 10 minutes.
2. Process in a blender in 3 batches adding 1/2 cup of chicken broth and 1 tablespoon of creme fraiche to each batch and blend on high speed until smooth. Add salt and pepper to taste. Re-heat if necessary, then add fried sage leaves on top, for garnish and serve.
3. Can be made ahead and refrigerated up to 3 days.
Enjoy the soup, and enjoy your Sunday!