Saturday, August 05, 2006
Sweet corn soup
I've never tasted a corn soup that I like more than Rick Bayless' Crema de Elote. There are chowders with corn and potatoes that are definitely good. But this soup is the essence of sweet corn. The ingredients are only: half an onion, some garlic, fresh corn, scraped from the cob, and milk. Only the occasional bite of diced, roasted poblano chiles breaks up the creaminess. It is the perfect contrast of tastes.
By the way, there is very little cream in this bowl of soup. The recipe calls for a whole cup of heavy cream added at the end; but I add only a shot of half and half.
Today, I've made this soup with white corn, so it is hard to tell what kind of soup it is.
There are a great many garnishing possibilities, like grilled shrimp fried tortilla strips or simply chopped cilantro. This time I used one of Rick Bayless' suggestions and topped it with queso fresco, a fresh mexican crumbling cheese. Steve likes a dusting of cayenne pepper on the top of his. This recipe is from Bayless' first book, Authentic Mexican.
This soup would make a great dinner paired with a salad of greens, tomatoes and avocado.