Sweet Corn Soup

     This is a delicious, puréed corn soup that does taste just like summer.  The recipe is from Gavin Kayson, formerly director of culinary operations for Daniel Boulud in NYC, and a Minnesota native.  Kayson returned here to open Spoon and Stable in the north loop of downtown Minneapolis.  If you're visiting the Twin Cities and want a memorable evening, make reservations (ahead) at Spoon and Stable.  I ate there this past spring and would love to go back for the fall/winter menu. 

+ recipe by Gavin Kaysen | WSJ Off-Duty

• 1/4 pound butter
• 1 cup thinly sliced leeks, whites only
• 1/2 cup thinly sliced yellow onions
• 2 cloves garlic, minced
• 4 1/2 cups corn kernels (from 4-6 ears), cobs reserved
• 4 cups vegetable or chicken stock
• 1/2 cup heavy cream
• Salt and freshly ground black pepper
• 1/2 lime
• 4 tablespoons extra-virgin olive oil
• Chopped chives, for garnish
1.  Melt butter in a medium stock pot over medium heat.  Sauté leeks, onions and garlic until onions are translucent, about 6 minutes.  Add 4 cups corn kernels, reserved cobs and just enough stock to cover corn.  Increase heat to medium-high and simmer until stock absorbs flavors of other ingredients, about 35 minutes.  Stir in cream and simmer until soup thickens, 10-15 minutes more.  Remove cobs and discard.
2.  Use a blender or food processor to purée soup until smooth,  (For an even smoother soup, pass it through a fine-mesh sieve.).  Season soup with salt, pepper, and lime juice to taste.  Return soup to pan and keep warm over low heat.
3.  Prepare garnishes:  Heat 1 tablespoon olive oil in a small sauté pan over medium-high heat.  Sauté remaining corn kernels until warmed through, about 2 minutes.  Season with salt.
4.  To serve:  Ladle soup into bowls,  Drizzle each serving with some of remaining olive oil and garnish with sautéed corn kernels and chives.

TAKE a LOOK: