The Corniest of Soups | Recipeish | Gustus Vitae
- Yield: 3 generous bowls.
- Time Estimate: Around 45 minutes.
- Storage Notes: Will keep for up to a week covered and refrigerated.
- Difficulty: Easy.
This soup is truly spectacular, a real showcase of how pressure cooking can imbue depth of flavor that we didn't think were possible. Yes, it's corn soup, but not as you know it. Trying is believing, and we know when you do, it's a recipe & technique that you'll be adding to your rotation.
- 5-6 ears of corn. The fresher the better.
- 2 full sticks unsalted butter.
- 2 cups unsalted chicken broth.
- 2 Tbs Turmeric.
- 2 Tbs Probiotic Ocean Salt.
- 1/2 cup heavy whipping cream.
- Shuck corn, and slice off ends. One at a time, hold vertically on a wide lipped plate and slice down, cutting off the kernels. Try to get as close to the cob as you can. Reserve kernels and cobs.
- Heat a pressure cooker to medium high, and add in a stick of butter and chicken broth.
- Slice corn cobs in half, and toss them in too.
- Seal pressure cooker, bring up to 2 bars, and cook for 30 minutes.
- Bring a large pan up to medium high, and add in second stick of butter.
- Add corn, Probiotic salt, and sauté, stirring regularly, until most of the kernels are brown all over, around 10 minutes.
- Remove from heat, and using a slotted spoon, reserve half of the kernels.
- Pour remaining kernels and any drippings into a blender along with the cream. Pulse, then blend, until mixture is smooth and fully incorporated.
- When the time is up on the pressure cooker, remove from heat, and depressurize.
- Remove and discard corn cobs, scraping as you do with a knife to retain as much of that corn jus as you can.
- Add to blender, pour in turmeric, and pulse then blend until well combined.
- Serve immediately, garnishing with reserved roasted kernels, or store for up to a week covered in the fridge.