Sweet corn soup
POSTED ON August 25, 2010
The first thing I did when I returned from my vacation was go straight to the Tompkins Square Park farmers market and buy sweet corn from Norwich Meadow Farms. Of all of the green markets I visit in New York, they are the only growers that sell organic sweet corn. It’s ready a little later than the conventional corn, but it’s well worth the wait. I have plans for velvety soups, salads and relishes but first I have to savor it my favorite way: steamed with umeboshi paste. To some of you this may sound strange but I promise it is a taste sensation.
Umeboshi is a pickled Japanese plum, made by fermenting sundried plums in sea salt for a year. The resulting plums are then either left whole or pureed into a paste. The flavor is extremely salty and sour and compliments the sweetness of corn perfectly.
Umeboshi is a healing condiment that is highly alkalizing and useful in treating any kind of stomach upset; it also strengthens blood and is a great hang over remedy.
Make sure to use umeboshi that is naturally fermented with sea salt (Eden brand is what I use) so that you get all the healing benefits. The plums or paste will keep for years and since it is so strong a little bit goes a long way.
Just rub a little all over freshly steamed sweet corn and enjoy!
I bought a lot of corn and 5 cobs of it ended up sitting in my fridge for over a week. It wasn’t tender enough to be eaten as above, so I made this soup. I usually just make it plain with no spices or herbs, but today I wanted something with a warming kick and added 5 little bird’s eye chilies. It ended up super hot, sweet and delicious. Feel free to cut back on the chili if you want less heat. After I tasted it I made a quick, simple salsa to compliment the spiciness and love how colorful it looks.
Sweet corn soup
2 tablespoons extra virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
2 to 5 birds eye chilies, sliced (I would use 3 next time)
3 bay leaves
5 ears sweet corn, shucked, reserving cobs
4 cups filtered water
Warm olive oil in a saucepan over medium heat. Add onions and sauté for a few minutes. Stir in garlic, chili, bay leaves and salt and cook for 4 to 5 minutes. Add corn, cut reserved cobs in half and add. Pour in water, raise heat to high and bring to a boil. Lower heat and simmer 20 to 25 minutes.
Remove cobs and bay leaves before placing in the blender. Blend on high speed for 2 to 3 minutes until mixture is smooth and velvety, adding more water to get desired consistency. Season with salt to taste.
Cherry tomato salsa
1 cup cherry tomatoes, sliced in half
2 teaspoons minced red onion
1 tablespoon cilantro, chopped
Squeeze of lime juice
Pinch of salt
Place all ingredients in a bowl, stir and taste for seasoning.
Spoon onto soup.
Serves 4 as a garnish