In case you’re wondering why we blended half the corn at the beginning, even though we were going to blend it at the end anyway, I have a great reason for that. The first time I made this soup, it came out so perfectly delicious that I’m now afraid to change the steps.
I blended the corn, and started cooking; not knowing it would look so terrible and broken. It tasted amazing, but looked like a horrible mistake, so I ended up giving it a little blitz with the stick blender. That did the trick, and I had something that looked as gorgeous as it tasted.
Would it taste the same if you simmered the corn in the water, and then blended it all at the end? I’m not sure, but my instincts say no. By the way, if you don’t have a stick blender, you’ll have to carefully puree about half the soup in a blender (in batches if necessary), and then add it back in. I really hope you give this amazing corn soup a try soon. Enjoy!
Makes 4 small portions:
3 cups packed fresh sweet white corn kernels (about 3-4 ears)
3 cups cold water
2 tablespoons unsalted butter
generously season with salt
cayenne to taste