Corn Soup

from Roland Passot, Executive Chef and Owner, La Folie

Serves 6

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INGREDIENTS:
1/2 sweet onion, diced
3 tablespoons butter
5 ears fresh corn, kernels removed, cobs reserved (roughly 1cup of kernels)
5 basil leaves
6 ounces soft butter
Salt and pepper, to taste

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PREPARATION:

1. In a heavy-bottomed medium sized pot, sweat the onions in 3 tablespoons of butter; add the corn kernels and continue to cook over medium heat, being careful not to burn. Set aside while you make the stock.

2. Put the reserved and stripped cobs in a separate pot and add just enough water to cover. Bring to a boil and simmer for 25 minutes, skimming as necessary. Infuse the basil into the corn and water mixture (corn stock) by adding the basil leaves to the water for the last couple of minutes of cooking. Strain.

3. Add the corn stock to the cooked corn kernels and bring to a simmer until the kernels are soft, about 20 to 25 minutes.

4. Once the corn is cooked, blend the soup in a blender with the 6 ounces soft butter and strain. Season to taste with salt and pepper. Serving suggestions: Top with mirin glazed eel, seared foie gras