Summer Corn Soup With Reverence Chardonnay (Durell Vineyards)
This corn soup expresses the essence of summer and we enjoyed the pairing with the Reverence Chardonnay. We served the soup as shooters in 3 ounce glasses and it made a great presentation. The corn was purchased fresh from the fields at LJB Farms, a family farm that has been operating in the Santa Clara Valley for 100 years spanning four generations.
4 tablespoons unsalted butter
1 generous cup of chopped shallots
6 cups chicken broth
6 ears fresh yellow corn
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Crème fraîche (for serving)
Fresh tarragon finely chopped (for serving)
Shuck the corn and remove the silks. Set one ear of corn aside. Cut the kernels off the 5 remaining cobs; break the scraped cobs in half. Set aside.
Melt the butter in a large pot over medium-low heat. Add the shallots and cook slowly until well caramelized. Add the chicken stock, corn kernels, broken cobs, whole ear of corn, salt and pepper to the pot. Bring to a boil and reduce for 20 minutes more. Remove whole ear of corn and set aside to cool. Remove broken cobs and discard.
Purée the soup by using either an immersion blender or a standard blender. If using a standard blender, be sure to remove the center of the lid so steam can escape and cover with a dishtowel to avoid splatters. Purée the soup until it has a creamy consistency. The soup can be thinned with water or thickened by cooking a little longer.
Cut the kernels off the reserved whole cob and add the kernels to the soup.
Serve in bowls or 3 ounce shooter glasses topped with a dollop of crème fraîche and a sprinkle of tarragon.
Recipe adapted from Jennifer Segal, Once Upon a Chef