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.

Cream of Corn Soup with Rosemary

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.

Ingredients

  • 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

Directions

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.