Corn and Chanterelle Soup

Name: Corn and Chanterelle Soup
Yield: serves 4 to 6
Ingredients: 2 plump ears fresh corn; 2 tablespoons extra-virgin olive oil; 1 Walla Walla onion, minced; 2 fat cloves garlic, thinly sliced; 1/2 pound chanterelles, wiped clean and quartered; Kosher salt and freshly ground pepper; 1 teaspoon minced fresh summer savory; 3 cups Parmesan Brodo (page 47)

December 14, 2011

When the late summer months bring you perfectly plump corn, buttery chanterelles, and Walla Walla onions so sweet you could eat them like apples, there isn’t much to do but stay out of their way. This light but flavorful soup showcases each of the ingredients without overwhelming their delicacy. Because the corn and chanterelles offer such nice, contrasting textures, I prefer not to purée this soup.

Recipe notes

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