Sweet Onion and Corn Soup

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. In a large pot, bring 12 cups water to a boil. Add 9 ears shucked corn, cover and cook over moderately high heat for five minutes. Transfer the corn to a bowl to cool. Cut off the kernels. Return the cobs to the pot, cover and simmer for 30 minute. Strain and reserve the corn broth.
  • 2. In another large pot, melt 2 TBS butter. Add 2 thinly sliced sweet onions, cover and cook over moderate heat, stirring until softened, about 8 minutes. Add 2 TSP sugar and cook over moderate heat until the onions are caramelized, about 4 minutes.
  • 3. Set aside 1 cup of the corn kernels. Add the remaining corn, 1/2 C white wine, and 1 peeled yukon gold potato to the pot. Simmer until the wine is almost evaporated, then add the corn broth, 1 thyme sprig, and 1/2 C heavy cream. Cover and simmer until the potato is tender, about 10 minutes. Discard the thyme.
  • 4. Puree the soup in a blender in batches and season with salt and pepper; keep warm. Melt 1 TBS butter in a medium skillet. Add the reserved corn and cook over moderately high heat until browned. Season with salt. Serve the soup garnished with the sauteed corn and chives.
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