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.
I make cornsoup ,but never heard of fennel pollen although I love fennel;)
ReplyDeleteMmmm...looks so creamy, I can imagine mopping up this soup with crusty bread:)
ReplyDeleteHow 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.
ReplyDeleteFabulous! 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.
ReplyDeleteI would argue that that is fresh polenta, not corn soup! ;-) Looks delicious!
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