Sunday, September 18, 2011

Corn soup with fennel pollen


Blink and you might as well move along. Because you will miss this recipe entirely, I promise you. It's that quick.

Two hours ago I hadn't even thought of making this soup. And though I just referred to "this recipe," that might be a bit of a stretch. Look, I was at a local farm stand and they had some pretty decent-looking corn. Soon there won't be any corn left around here and so I grabbed six ears.

My associate had already prepared a lovely vitello tonnato for dinner, and so I moved fast to get the corn used while it's still fresh.


I steamed the corn until it was pretty soft, then shaved off the kernels while they were still warm.


Pulverized the corn in the Vitamix, along with a teaspoon of salt and half a teaspoon of fennel pollen, and that was the end of that. (Here's a source for the fennel pollen if you don't have one.)


And there you go: corn, salt, fennel pollen, that's it.

Gotta go pick out a wine for tonight's veal. Have a good evening.

5 comments:

Dzoli said...

I make cornsoup ,but never heard of fennel pollen although I love fennel;)

Jeannie said...

Mmmm...looks so creamy, I can imagine mopping up this soup with crusty bread:)

Vibey @ Yumbo McGillicutty said...

How beautiful! I used to live in the country where I could pick my own corn, and I know: freshly picked, the less you do to it the better.

Pat @ Mille Fiori Favoriti said...

Fabulous! I like that you didn't have to add cream or broth to the base and yet it looks so creamy. The fennel pollen sounds like the perfect addition.

mo said...

I would argue that that is fresh polenta, not corn soup! ;-) Looks delicious!