You must know I was completely intrigued when I found a new book at the library that featured the unexpected pairing of spatzle and pea greens on the front cover. The ultimate winter comfort food plus the first green veg of spring together in one beautiful dish? What else would I find in this book? All the things you might guess would be in a German cookbook are in there – jam filled buns, crisp potato pancakes, sausage dishes. However, I was so pleased to also find lighter soups and salads, featuring many of our seasonal veggies. This is the perfect book to bridge the transition between summer and fall dishes.
At the last market, I walked away with a literal armload of Persephone Farm’s corn. This over enthusiasm for the appearance of corn coupled with my weekly ration of Laughing Crow’s peppers, made trying this recipe an easy first choice. I’ve simplified the directions and procedures, but you’ll find the recipe mostly intact, as an encouragement to check out Das Cookbook yourself.
Corn and Pepper Soup
3 ears of corn
1 1/2 tsp. kosher salt
6 tbls. butter
1 yellow pepper
2 cloves of garlic
1 bay leaf
sprinkling of fresh nutmeg
- Cut the corn off the cob. (Instructions with photos found here.) Reserve the corn for later. Into a separate bowl, milk the corn with the back of your knife and also reserve this chunky liquid for later.
- Add the now empty cobs to about 5 cups of water in a pot. Add the salt. Bring to a boil, then lower to a simmer for 30 minutes.
- Meanwhile, chop onion. Remove seeds from the pepper and chop. Peel two cloves of garlic.
- Melt butter in your large soup pot. Saute onions, pepper, and garlic until soft, about 10 minutes.
- Add bay leaf, most of the corn, and cook for five minutes.
- Hold a mesh strainer over your soup pot and pour 2 cups of the corn stock through it. Stir in the corn milk and nutmeg. Simmer for about 20 minutes. Remove bay leaves.
- Puree soup with an immersion blender (or blender.) Serve topped with the remaining corn.
- Hold the soup on low before blending, if you’ve made it ahead of time. Or, alternatively, cool, refrigerate, and blend before reheating.
- Other favorite corn recipes for the season: potato corn chowder, puffy corn omelet