This simple soup can be made with fresh, frozen or canned corn. For an even richer texture, substitute ½ cup of heavy cream for the whole milk.
- 2 cups whole milk
- 3 sprigs fresh rosemary
- 1 tablespoon unsalted butter
- 3 tablespoons chopped shallots
- 3 cups whole kernel corn
- Salt and freshly ground black pepper
- 2 tablespoons prepared basil pesto
The day before you plan to make the soup, heat the milk and rosemary in a medium saucepan to a simmer. Cool to room temperature, transfer to a container with a lid and refrigerate overnight. When ready to make the soup, melt the butter in a medium saucepan over medium heat. Add the shallots and sauté, stirring occasionally, until soft and fragrant, about 5 minutes. Strain the rosemary infused milk into the pan, discarding the rosemary. Add the corn and bring the mixture to a gentle boil over medium low heat. Cook for 8-10 minutes or until the corn is tender. Carefully transfer the soup to a blender or a food processor and blend into a puree. Pour back into the saucepan and gently reheat. Season to taste with salt and pepper. Ladle the soup into four warmed soup bowls and swirl in a half tablespoon of the prepared pesto, if desired. Serve immediately.
Makes 4 servings.