Recipe: August Corn Soup
Anyone who’s been to the Cross Roads Food Shop in Hillsdale knows the deeply satisfying pleasure of chef/owner David Wurth’s seasonally inspired cooking. So we asked him if he could supply us with one of his recipes this week, and he not only created one just for Rural Intelligence, he indulged me and made corn the centerpiece of it, because I may have mentioned I love corn soup. When he made the recipe in his kitchen, all of the ingredients except the oil and wine were from Columbia County farms, and it shouldn’t be hard to replicate that wherever you are in the Rural Intelligence area.
“It makes a healthy pot of soup, perfect for a big family or a backyard picnic,” Wurth says. “It can also be packed into quarts and given as a nice gift or frozen and saved for a cold autumn night.”
Not that I’m waiting for that cold autumn night, but…
August Corn Soup
Servings: About 12 big bowls
1/4 cup canola oil
1 yellow onion, diced
1 leek, diced
2 cloves garlic, chopped fine
2 tbsp. sage, chopped fine
1 small green cabbage, cut in half through the core, core removed, then cut into half-inch pieces
1 cup white wine
6 cobs of corn, shucked
4 quarts water
8 small new potatoes
1. Pour the oil into a large stainless steel pot, over a low flame sweat the onions, leek and garlic, covered, until soft—about 10 minutes.
2. Add the sage and cabbage and cook, covered, stirring occasionally another 10 minutes. Add the wine and, covered, cook 5 minutes.
3. While the soup sweats, remove the kernels of corn from the cobs, cutting them off with a sharp knife into a bowl. Once the corn has been removed from the cobs, scrape the corn liquid off the cobs and over the kernels with the back of the knife. Break the cobs in half.
4. Add the corn to the pot, cover and bring to a boil. Reduce heat. Soup should simmer.
5. Wash the potatoes and cut into half-inch pieces and add them to the soup. Simmer, covered, for 40 minutes.
6. Let cool 15 minutes. Lift the hot cobs from the soup, carefully scraping off any soup bits from them and then discard.
7. In a food processor or blender, puree 3 cups of soup and then return the puree to the pot.
8. Season to taste. Reheat and garnish with a teaspoon of soft butter and fresh sage.