Grilled Corn Soup

Corn soup is good... grilled corn soup is great!!! There is something about that smokey characteristic that takes this traditional corn soup up a few notches.

Given the contributions of each of the ingredients, I am hesitant to suggest substitutions. Each ingredient builds to make this a great soup.

This is a very straightforward recipe that take advantage of the bounty of the season. This is a recipe that can be made up to three days prior and stored in the refrigerator

Ingredients:

• 1 dozen ears of corn, shucked
• 4 garlic cloves, smashed
• 3 cups water
• 3 cups chicken stock or canned low-sodium broth
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 1 celery rib, finely chopped
• 1 bay leaf
• 2 tbsp corn oil
• 1/2 tsp crushed red pepper
• 1/4 tsp ground coriander
• Pinch of ground cloves
• Salt and freshly ground pepper

Process:

1. Grill the corn until the kernels are well browned - turn frequently. Alternatively, you can pan-roast the corn in a cast-iron skillet over low heat
   
   
2. When done remove corn from grill and cut the kernels off the cobs
   
   
3. Heat oil in a large saucepan and add the onion, carrot, celery and garlic
   
   
4. Cover and cook over low heat until the vegetables soften (about 13 to 16 mins) - remember to stir frequently
   
   
5. Add the bay leaf, crushed red pepper, coriander and cloves and cook for 2 additional minutes
   
   
6. Add the corn, water and stock and bring to a boil
   
   
7. Reduce the heat to moderately low, cover partially and simmer for 40 minutes
   
   
8. Discard the bay leaf
   
   
9. Transfer the soup to a blender or food processor and puree until smooth. Alternatively if you have an immersion blender you can use it
   
   
10. Strain the soup into a large saucepan - pressing hard on the solids
    
    
11. Thin the soup with water if necessary
    
    
12. Reheat and season with salt and pepper
    
    
13. Ladle into serving bowls and serve hot