Sweet Corn Soup

Preparation

1. Step 1

   Melt in a heavy-bottomed pot over medium heat: 4 tablespoons (1/2 stick) butter.

   Step 2

   Add: 1 onion, diced.

   Step 3

   Cook until soft, without browning, about 15 minutes. Season with: Salt.

   Step 4

   Meanwhile, shuck: 5 ears corn.

   Step 5

   Cut the kernels from the cobs. Add the kernels to the cooked onions and cook for 2 to 3 minutes. Cover with: 1 quart water.

   Step 6

   Bring to a boil. Immediately lower the heat to a simmer and cook until the corn is just done, about 5 minutes. Remove from the heat and purée in small batches in a blender. (Be careful when blending hot soup in a jug blender and always make sure there is an air vent to allow the steam to escape.) Strain the soup through a medium-mesh strainer to remove any tough skins. Taste and adjust for salt as needed.

2. Variations

   Step 7

   Garnish with crème fraîche seasoned with chopped savory, salt, and pepper.

   Step 8

   Garnish with chopped nasturtium petals or nasturtium butter (chopped nasturtium petals worked into soft butter seasoned with salt and pepper).

   Step 9

   Garnish with a purée of roasted sweet or chile pepper enriched with butter or cream.