For the Soup:
4 tablespoons butter
1 yellow onion, cut into a 1/4-inch dice
Big pinch of kosher salt
2 tablespoons granulated sugar
6 ears fresh white corn, shucked and kernels trimmed (or 4 cups frozen kernels)
1/4 cup dry vermouth
2 cups whole milk
2 cups chicken stock
Kosher salt, to taste
Juice of one lime
For the Gremolata:
1 ear white corn, shucked
1/4 cup finely minced shallot
1 tablespoon finely minced fresh chives
1 tablespoon finely minced fresh basil leaves
1 tablespoon finely minced fresh oregano leaves
To Prepare the Soup:
• Melt the butter in a medium saucepan over medium heat. Add the diced onions, kosher salt and sugar and sweat the onions until they are softened and translucent, about 5 minutes.
• Add the corn and stir to combine with the onion mixture.
• Add the vermouth to the pan and reduce liquid by half.
• Add the milk and chicken stock and bring to a simmer, stirring frequently. Simmer for 15 minutes.
• Transfer the mixture to a blender and purée well. Pass through a fine mesh strainer.
• Season to taste with kosher salt and then add the lime juice.
• As a summer soup, suggest this be served chilled (but not cold, or at least room temperature). To chill the soup, place the puréed soup in a stainless bowl and then place into an ice bath (equal parts crushed ice and water prepared in a larger bowl). Gently stir the warm soup until chilled. Place in refrigerator until ready to serve.
To Prepare the Gremolata:
• Place the ear of corn on the flame of a stove top (or under a broiler) and roast, turning until all sides are lightly charred. Use a knife to remove the kernels into a small bowl.
• Add the shallots and herbs and stir to combine.
• To Serve: Ladle the chilled soup into bowls and garnish with the prepared gremolata.
Serves 4
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