ROASTED CORN SOUP CRISPY OKRA

ROASTED CORN SOUP CRISPY OKRA
This soup delivers a powerful burst of summer. Corn truly is a seasonal ingredient; it’s at its best when eaten as soon after it’s picked as possible. For most of us, corn season is mid to
late summer. Always buy ears of corn that are still in their husks, which should be green and tight around the ears, with silk that is a pale golden green and clings tightly to the kernels.
Naturally sweet to begin with, corn intensifies in flavor when roasted. Making a stock with the cobs is a simple, gratifying step for the fullness of corn flavor it delivers. A touch of crème
fraîche balances the corn’s sweetness and adds a richness to the finished soup while fried rounds of okra provide a nice crunch.

Serves 4
Corn Stock
12 large ears fresh corn, husks and silks removed
small Spanish onion, coarsely chopped
small stalk celery, coarsely chopped
small carrot, coarsely chopped
bay leaf
Corn Soup
tablespoons olive oil
Kosher salt and freshly ground black pepper
tablespoon unsalted butter
cloves roasted garlic
¾ cup dry white wine
tablespoon sugar, plus more if needed
¼ cup crème fraîche or sour cream
¼ cup Chive Oil
Crispy Okra

1. Using a sharp knife, slice down each cob to remove the kernels. Scrape the kernels onto a baking sheet and reserve for the soup.
2. Cut each cob in half crosswise and drop them into a large stockpot with the onion, celery, carrot, and bay leaf, and add 2 quarts cold water. Bring to a
boil over high heat, reduce the heat to low, and simmer for 30 minutes. Strain the stock into a medium saucepan, bring to a boil, and cook until reduced to
about 5 cups. Remove from the heat and let cool slightly.
3. Preheat the oven to 350°F.
4. Add 2 tablespoons of the olive oil to the corn kernels, season with salt and pepper, and toss to coat. Roast the corn in the oven, stirring a few times,
until lightly golden brown, about 20 minutes.
5. Heat the remaining tablespoon of oil and the butter in a medium saucepan over medium-high heat. Add the roasted garlic and cook, stirring, for 1
minute. Add the wine, bring to a boil, and cook until almost completely evaporated, a couple of minutes. Add the corn kernels and sugar and cook for 5
minutes, stirring occasionally. Add the corn stock and season with salt and pepper. Bring to a boil, reduce the heat to medium, and let simmer, stirring
occasionally, for 30 minutes.
6. Using a slotted spoon, transfer the solids to a blender. Add 2 cups of the cooking liquid and blend until smooth. If the soup is too thick, add more of the
cooking liquid, ¼ cup at a time. Strain the soup into a medium saucepan and bring to a simmer over medium heat. Taste for sweetness; if needed, add
up to a few extra teaspoons sugar. Whisk in the crème fraîche and season with salt and pepper to taste.
7. Ladle into bowls, drizzle the chive oil over the soup, and top with some of the crispy okra.