Corn Soup with Tomato Garnish

Name: Corn Soup with Tomato Garnish
Yield: serves 4 to 6
Ingredients: Scraped kernels from 6 ears fresh sweet corn (about 3 cups; see page 188), cobs reserved and cut in half; 4 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth; 1 tablespoon corn oil, preferably unrefined; 1 onion, preferably Vidalia, chopped; 1 clove garlic, very finely chopped; 1 russet potato, peeled and finely chopped; 1 tablespoon fine yellow cornmeal; Bouquet garni (2 sprigs of flat-leaf parsley, 2 sprigs of thyme, 1 bay leaf, preferably fresh, 6 whole black peppercorns, tied together in cheesecloth); 2 to 3 heirloom tomatoes, cored, seeded, and chopped; 1 tablespoon extra-virgin olive oil; 1 tablespoon chopped fresh herbs (such as parsley, tarragon, or basil); Coarse salt and freshly ground black pepper; 1/2 cup heavy cream (optional)

December 9, 2011

Dede always preferred to plant his corn patch in the fruitful black soil at the river’s edge. He taught me that when corn is ripe and ready to be picked, the silk at the top of the ear should be dark brown, almost black. It is not unusual to see people peeling back the husks in search of ears with perfect rows of kernels. Just take a peek to make sure the ear is full and free of worms, but keep the husk on to keep the corn moist and sweet. Do not bother with this recipe unless it is summer and you can make it with fresh corn and the best tomatoes, preferably heirloom. You will only be disappointed. Heirloom tomatoes, varieties passed down through generations by farmers and gardeners the world over, come in all shapes, sizes, colors, and tastes. If you cannot find heirlooms, this garnish would also be delicious with any ripe tomato from your garden or market.

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