virginia cooking school, with recipes

Harvest Corn Soup
12 large ears of fresh sweet corn
1-1/2 cups chopped sweet onion
3 tablespoons butter
5 cups chicken stock or chicken broth
3 tablespoons whipping cream
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
2 green onion, bias-sliced
1 teaspoon canola oil
1 large fresh tomato, peeled, seeded, and chopped
2 tablespoons chopped fresh sage
Sauteed scallops or shrimp (optional)*

Scrub corn with stiff vegetable brush to remove silks. Rinse under cold running water. Place one ear of corn at a time in shallow pan. Holding corn at an angle, use sharp knife to remove kernels. You should have about 8 cups of corn.

In 4-quart Dutch oven cook onion in hot butter 5 minutes or until tender. Add corn; cook just until heated through. Add 3 cups chicken stock. Bring to boiling. Reduce heat; simmer, uncovered, 20 minutes. Cool slightly.

In blender or food processor process corn mixture, half at a time, until smooth. Strain corn mixture through wire mesh sieve, pressing with back of spoon. Discard solids.

Return corn puree to Dutch oven. Add remaining chicken stock. Bring to boiling. Reduce heat; simmer, 5 minutes, stirring frequently. Stir in whipping cream, salt, and pepper.

In large skillet, cook green onion in hot oil over medium heat 1 minute or until onion turns bright green. Stir in tomato. Cook and stir until just heated through. Serve soup topped with tomato mixture, sage, and scallops or shrimp, if desired. Makes 6 servings.

* Cook 12 small scallops or 12 medium peeled and deveined shrimp in hot olive oil 2 to 4 minutes or until scallops or shrimp are opaque .