Roasted Corn Soup
Pairs Well With
4 ears of fresh corn
2 tablespoons unsalted butter
2 cups chopped sweet onions
2 tablespoons unbleached flour
5-6 cups homemade chicken stock or unsalted canned stock
2 large Yukon Gold potatoes, diced
1 cup half & half
3/4 teaspoon coarsely ground black pepper
salt, to taste
1 large red bell pepper, diced
3 green onions, sliced thinly
1 tablespoon chopped cilantro for garnish
Remove corn silk and some of husk from each ear, leaving 1/4 of the kernels exposed. Build a small fire in the center of your barbecue, adding some bark or wet wood chips to create a bit of smoke. Place the corn, husk side down, on the outer edges of the grill, where the corn will get indirect heat from the coals. Grill for about 10 minutes until lightly brown and hot. Allow the corn to cool, then remove the kernels from the cob. There should be about two cups of kernels.
Melt the unsalted butter in a large soup pot. Add the sweet onions and cook over low heat until translucent and golden, about 10 minutes. Add the flour and stir while cooking, 5 minutes.
Add the stock and potatoes. Continue cooking over medium heat until the potatoes are just tender, about 12 to 15 minutes.
Add all but 1/2 cup of corn, reserved for garnish. Simmer 7 minutes.
Remove from heat and puree in a large blender or food processor. Return the soup to the pot. Add the half & half and if needed, additional stock, thinning the soup to desired consistency. Add pepper, salt to taste, reserved corn, green onions and diced red pepper. Heat until warmed through.
Serve with a garnish of cilantro.
Serves 10 to 12 as a first course
Merry likes to serve this soup as a first course, complemented by her Russian River Valley Sauvignon Blanc. Follow with an entree of grilled lamb chops and Merry's Russian River Valley Pinot Noir.