Roasted Corn Soup

Directions

1. 1
   Using a sharp knife, slice down each cob to remove the kernels.
2. 2
   Scrape the kernels onto a baking sheet and reserve for the soup.
3. 3
   Cut each cob in half crosswise and drop them into a large stockpot with the onion, celery, carrot, and bay leaf, and add 2 quarts cold water.
4. 4
   Bring to a boil over high heat, reduce the heat to low, and simmer for 30 minutes.
5. 5
   Strain the stock into a medium saucepan, bring to a boil, and cook until reduced to about 5 cups.
6. 6
   Remove from the heat and let cool slightly.
7. 7
   Preheat the oven to 350F.
8. 8
   Add 2 tablespoons of the olive oil to the corn kernels, season with salt and pepper, and toss to coat.
9. 9
   Roast the corn in the oven, stirring a few times, until lightly golden brown, about 20 minutes.
10. 10
    Heat the remaining tablespoon of oil and the butter in a medium saucepan over medium-high heat.
11. 11
    Add the roasted garlic and cook, stirring, for 1 minute.
12. 12
    Add the wine, bring to a boil, and cook until almost completely evaporated, a couple of minutes.
13. 13
    Add the corn kernels and sugar and cook for 5 minutes, stirring occasionally.
14. 14
    Add the corn stock and season with salt and pepper.
15. 15
    Bring to a boil, reduce the heat to medium, and let simmer, stirring occasionally, for 30 minutes.
16. 16
    Using a slotted spoon, transfer the solids to a blender.
17. 17
    Add 2 cups of the cooking liquid and blend until smooth.
18. 18
    If the soup is too thick, add more of the cooking liquid, 1/4 cup at a time.
19. 19
    Strain the soup into a medium saucepan and bring to a simmer over medium heat.
20. 20
    Taste for sweetness; if needed, add up to a few extra teaspoons sugar.
21. 21
    Whisk in the creme fraiche and season with salt and pepper to taste.
22. 22
    Ladle into bowls, drizzle the chive oil over the soup, and top with some of the crispy okra.