Cream of Summer Corn Soup with Tarragon

Cream of Summer Corn Soup with Tarragon
  1. 6-8 ears of corn, shucked
  2. 4 sprigs tarragon plus chopped leaves for serving
  3. 1 cup heavy cream
  4. Kosher salt
  5. freshly ground pepper
  6. 1/2 cup freshly grated Parmesan
  1. Cut corn kernels from cobs and set aside. Using the back of a knife and working over a large dish, scrape each cob to extract as much milk as possible. Bring corn milk, cobs, tarragon sprigs, cream, and 4 cups water to a boil in a large saucepan. Remove from heat and let sit 10 minutes.
  2. Strain cream mixture into another large saucepan; discard solids. Bring to a boil, reduce heat, and lightly simmer to blend flavors, 15 minutes. Add reserved corn kernels and simmer until soft, 5-10 minutes; season with salt and pepper.
  3. Transfer 1/2 of corn mixture to a blender; add Parmesan and purée until smooth. Stir purée back into corn mixture and season to taste.
  4. Serve sprinkled with chopped tarragon.
Adapted from Bon Appetit
Adapted from Bon Appetit
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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