If it’s too early in the Fall for soup, sue me. I’m making the most of this year’s corn harvest while I can with this hearty, autumnal Roasted Corn White Wine Soup. The white wine is optional. I had some in the refrigerator so I threw it in for touches of elegance and flavor.
For the corn variety, there is nothing like butter and sugar corn and their sweet flavor and also their beautiful two-toned appearance. For the wine, I used Pinot Grigio. However, any dry white wine will do. Don’t worry about using or opening an expensive bottle.
In order to maximize the flavor of the corn itself, I slathered it with butter (again, sue me). Then I sprinkled the cobs with kosher salt and freshly ground pepper before roasting them in the oven.
I gave you all a break and instead of heavy cream, I used milk. However, you can go the righteous path of lesser fat content and substitute reduced-fat or skim milk. Or go full fattie and use heavy cream. Or go half fattie and use Half and Half. Up to you.
It’s a classic move to pair a side salad with a soup. Like other soups I’ve created in the past, this one is very filling and hearty enough on its own. A cup is perfect between meals to tide you over. Roasted Corn White Wine soup is my first soup of the season. Seems like I’m off to a great start, even if I say so myself.
Lord, it’s been hot here in NYC. 100 degree F temperatures. I know I will eventually regret saying this in a few months but I can’t wait until there is finally a chill in the air. One that does not come out of an electrical box attached to a window.
Roasted Corn White Wine Soup
Ingredients
- large sweet onion
- 1 garlic clove
- 4 ears corn
- 4 tablespoons unsalted butter, divided
- 2 tablespoons cornmeal
- kosher salt and freshly ground pepper to taste
- 1 cup dry white wine
- 2 cups vegetable broth
- 1 cup milk
- 1 pinch sugar
- 4 sprigs fresh parsley for garnish
Instructions
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Preheat the oven to 350 degrees F. Line a small baking sheet or tray with aluminum foil
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Brush the corn with 2 tablespoons of the butter. Season with kosher salt and freshly ground pepper and arrange on the baking sheet.
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Place the pan in the oven and bake for 20 minutes. Turn the corn over and bake for another 20 minutes.
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Remove from oven and when cool enough to handle, cut the corn kernels off of the cobs and set aside.
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Peel and mince the garlic clove. Peel and dice the onions.
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Heat the remaining 2 tablespoons of butter in a skillet, add the garlic and onions and sauté until the onions become transparent.
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Stir in half of the roasted corn kernels.
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Sprinkle the cornmeal over the top and stir to coat. Season with kosher salt and freshly ground pepper.
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Add the white wine to the pan and then the vegetable broth. Bring the mixture to a boil, reduce the heat to low and let simmer for 20 minutes.
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Use a hand blender or transfer the mixture to a blender or food processor and pulse to lightly pureé the mixture.
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Return to the pot and stir in the milk and the other half of the roasted corn. Bring to a boil.
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Season again with kosher salt and freshly ground pepper to taste. Add the sugar.
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Transfer to soup bowls, garnish with parsley and serve.
