Sweet Corn Soup with Creme Fraiche & Radishes with Butter
- 4 tbs (1/2 stick) butter
- 1 onion, diced
- Corn ears
- 1 quart water
- Creme fraiche
- Melt the butter in a heavy-bottomed pot over medium heat. Add the diced onion. Cook until soft, without browning, about 15 minutes. Season with salt. Meanwhile, shuck the corn. Cut the kernels from the cobs. Add the kernels to the cooked onions and cook for 2 to 3 minutes. Cover with a quart of water, Bring to a boil. Immediately lower the heat to a simmer and cook until the corn is just done, about 5 minutes. Remove from the heat and puree in small batches in a blender. (Be careful when blending hot soup in a jug blender and always make sure there is an air vent to allow the steam to escape.. Strain the soup though a medium-mesh strainer to remove any tough skins. Taste and adjust for salt as needed.
- Serve with a generous dollop of creme fraiche, and radishes (either whole or sliced, to your liking) soaked in melted butter, salt and pepper.
- Not Included in Large Real Food Boxes: Butter (included in 3-5 boxes), Salt
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