Grilled Corn Soup

Name: Grilled Corn Soup
Ingredients: 1 dozen ears of corn, shucked; 2 tablespoons corn oil; 1 large onion, finely chopped; 1 large carrot, finely chopped; 1 celery rib, finely chopped; 4 garlic cloves, smashed; 1 bay leaf; 1/2 teaspoon crushed red pepper; 1/4 teaspoon ground coriander; Pinch of ground cloves; 3 cups water; 3 cups chicken stock or canned low-sodium broth; Salt and freshly ground pepper

13 ingredients

14 steps

Ingredients

1 dozen ears of corn, shucked
2 tablespoons corn oil
1 large onion, finely chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
4 garlic cloves, smashed
1 bay leaf
1/2 teaspoon crushed red pepper
1/4 teaspoon ground coriander
Pinch of ground cloves
3 cups water
3 cups chicken stock or canned low-sodium broth
Salt and freshly ground pepper

Directions

1

Light a grill.
2

Grill the corn, turning the ears frequently, until the kernels are well browned.
3

Alternatively, pan-roast the corn in a cast-iron skillet over low heat.
4

Cut the kernels off the cobs.
5

Heat the oil in a large saucepan.
6

Add the onion, carrot, celery and garlic, cover and cook over low heat, stirring frequently, until the vegetables soften, about 15 minutes.
7

Add the bay leaf, crushed red pepper, coriander and cloves and cook for 2 minutes.
8

Add the corn, water and stock and bring to a boil.
9

Reduce the heat to moderately low, cover partially and simmer for 40 minutes.
10

Discard the bay leaf.
11

Transfer the soup to a blender or food processor and puree until smooth.
12

Strain the soup into a large saucepan, pressing hard on the solids; thin with water if necessary.
13

Reheat and season with salt and pepper.
14

Ladle into bowls and serve.