Corn Soup

Harmony Valley Farm Sweet Corn Soup - L'Etoile Restaurant

3 T butter 2 large yellow onions, peeled and julienned (cut like matchsticks) 1 T salt 1/2 t black pepper 1 T sugar 1/4 t red pepper flakes 12 ears sweet corn, shucked and corn cut from the cob 3 cups cream 3 cups whole milk 2 T snipped chives

Melt butter in 6- to 8-quart stockpot; add onions, salt, black pepper, sugar and pepper flakes. Saute onions, stirring occasionally, until moisture has evaporated (thus concentrating their sweetness), about 20 minutes. Add corn, cream and milk; bring to a boil and cook another 20 minutes. Cool to room temperature and puree in blender in small batches (blenders work better than food processors for this). Pass through a medium-fine sieve, season to taste, and reheat. Sprinkle each bowl with chives. Makes 8 servings.

kryptonite. Yes this soup has been referred to as that. It might be my favorite soup recipe. Best made with fresh corn but during the rest of the year I get bags of Trader Joe's Organic Super Sweet Cut Corn.

The recipe comes from this great Madison cookbook. If you like veggies or the farmer's market it is a must have. Other fav recipes of mine are the Cauliflower Blue Cheese Soup, Spicy Potato Sausage and Greens Soup and Roasted Red Pepper Risotto.

If interested you can get it here. In fact I think I will order one for a favorite gardener of mine.