Two simple ingredients plus a handful of spices are all that are need to make this creamy non-fat,vegan corn and caramelized onion soup. Perfect for a dinner party starter, travels well to pot luck parties, and freezes well for a quick weekday supper paired with a big salad and crusty bread. Grab the last of the fresh New England corn and a few onions at the farmers market this week and make this soup!
Corn and Caramelized Onion Soup
12 fresh ears of corn
2 large onions
cooking spray or 1 tablespoon olive oil
1 tablespoon Kosher salt
2 teaspoons black peppercorns
1 teaspoon whole coriander seeds
1/2 teaspoon sugar
1 bay leaf
Corn Stock
Remove husks and silk from corn
Slice the kernels off of the cobs and place the cobs in a large kettle
Reserve 6 cups of corn kernels for soup and 1 cup of kernels for garnish (skip garnish if freezing)
Pour 16 cups of water over the cobs and add salt, pepper, coriander seeds, and bay leaf.
Bring to a boil and then lower to a simmer and cook for about one hour
Remove cobs and discard (compost if possible)
Strain through a sieve
Caramelized Onions
Slice the onions as thin as possible
Coat the bottom of a large skillet generously with cooking spray or olive oil
spread the onions out in the pan and toss to coat with spray or oil
cook over medium low heat adding a little water if needed and adjusting the heat so onions cook slowly and do not brown or crisp. Cook for about 30 minutes until onions are very soft, add sugar and cook another 10-15 minutes until onions are soft brown color and very tender.
Soup
Place 6 cups of corn kernels in food processor or blender
Add 1 cup of the caramelized onions
1 cup of corn stock
Process until a thick paste
Strain through a coarse sieve to remove solids
Pour into a large pot and heat for a few minutes
Slowly pour in 6 cups of stock and stir (remaining stock can be frozen and used for other recipes)
Boil gently for about 10 minutes
Place some corn kernels and caramelized onions in each bowl
ladle hot soup into each bowl
Jam Lady Kitchen 