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Corn Soup with Gremolata Recipe

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★★★★★

4.7 from 50 reviews

A silky corn soup enriched with butter and a bright gremolata that adds herbal brightness to each spoonful.

Ingredients

Scale

Corn Base

  • 3 tbsp butter
  • 1 medium Vidalia onion, diced to ½ inch
  • 2 cloves garlic, minced
  • 6 ears fresh corn, kernels sliced off and cobs reserved
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 sprig fresh thyme
  • 5–6 cups water

Gremolata Garnish

  • 4 tbsp extra virgin olive oil for garnish
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh chives
  • 2 cloves garlic, minced

Instructions

  1. Prep the corn: Slice off one end of each cob so you can hold it upright; run the knife down the side to release the kernels. Reserve about ½ cup of fresh corn for garnish.
  2. Sweat the aromatics: In a 6-quart Dutch oven, melt the butter over medium heat. Add the onions, stir to coat, cover, and sweat until soft and translucent, about 13–15 minutes.
  3. Flavor with garlic: Add minced garlic to the pot and sauté until fragrant, about 1 minute.
  4. Add corn and seasonings: Stir in the corn kernels, thyme sprig, salt, and pepper. Pour in enough water to barely cover the vegetables (about 5 cups). Place the corn cobs on top (floating is fine).
  5. Simmer: Increase heat to high to bring to a boil, then reduce to medium-low and simmer for 20 minutes until the corn is soft and the thyme has wilted.
  6. Prepare gremolata: While simmering, finely chop the herbs and mince the additional garlic. In a small bowl, mix the herbs with the minced garlic until well combined.
  7. Blend the soup: Remove the pot from heat. Fish out the corn cobs and thyme sprig. Purée the soup with an immersion blender, or transfer to a blender and blend until smooth. Taste and adjust salt and pepper as needed.
  8. Finish and serve: Ladle into bowls and garnish with 1 tablespoon extra virgin olive oil and 1 tablespoon gremolata. Serve immediately.

Notes

  • Use very fresh corn for the sweetest flavor, especially if corn is in season.
  • For a creamier texture, blend longer or add a splash of cream after blending.
  • The gremolata can be made ahead and stored in the refrigerator for up to 1 day.

Keywords: corn soup, gremolata, soup, corn on the cob, summer soup

Find it online: https://kitchenbyclara.com/corn-soup-with-gremolata-recipe/