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Categories: Soups, Vegetarian

DC3 Roasted Corn Soup

Dear SOS: Can you obtain the recipe for roasted corn soup from DC3 Restaurant in Santa Monica? It's one of the most delicious soups I've tasted. Doreen Lewin Santa Monica Dear Doreen: Executive chef Bret Thompson, formerly with Pinot Bistro ... Read more

Total time: 1 1/2 hours | Serves 10 to 12
  • 14 ears white corn
  • 2 1/2 quarts cold water
  • 10 sprigs fresh thyme
  • 1 bay leaf
  • 1 whole clove
  • 1 cup (2 sticks) butter
  • 1 white onion, finely diced
  • 1 cup whipping cream
  • Salt
  • Freshly ground pepper

Step 1Shuck corn and cut kernels from cob. Set kernels aside.

Step 2Place cobs in small saucepan with cold water to cover. Add thyme, bay leaf and clove and bring to boil. Reduce heat and simmer 1 hour.

Step 3Melt butter in large saucepan and add corn kernels and onion. Cook over medium-high heat until a slight caramel color develops, about 40 minutes. Stir every 4 to 5 minutes to avoid scorching.

Step 4Add cream and cook 2 minutes, scraping up any tasty bits stuck to bottom of pan. Remove 1 cup caramelized corn and set aside. Strain corn stock into remaining creamed corn and bring to boil.

Step 5Using a hand mixer or blender, blend soup until very smooth, at least 4 minutes, then pass through semi-fine strainer back into pan. Bring again to boil with reserved corn kernels. Season to taste with salt and pepper.

Step 6Garnish as desired.

Each of 12 servings:
297 calories; 204 mg sodium; 69 mg cholesterol; 24 grams fat; 21 grams carbohydrates; 4 grams protein; 0.77 gram fiber.
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