Log in
Cream of Summer Corn Soup with Tarragon
Ingredients
- 6-8 ears of corn, shucked
- 4 sprigs tarragon plus chopped leaves for serving
- 1 cup heavy cream
- Kosher salt
- freshly ground pepper
- 1/2 cup freshly grated Parmesan
Instructions
- Cut corn kernels from cobs and set aside. Using the back of a knife and working over a large dish, scrape each cob to extract as much milk as possible. Bring corn milk, cobs, tarragon sprigs, cream, and 4 cups water to a boil in a large saucepan. Remove from heat and let sit 10 minutes.
- Strain cream mixture into another large saucepan; discard solids. Bring to a boil, reduce heat, and lightly simmer to blend flavors, 15 minutes. Add reserved corn kernels and simmer until soft, 5-10 minutes; season with salt and pepper.
- Transfer 1/2 of corn mixture to a blender; add Parmesan and purée until smooth. Stir purée back into corn mixture and season to taste.
- Serve sprinkled with chopped tarragon.
Adapted from Bon Appetit
Adapted from Bon Appetit
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/