A Nell's Restaurant Recipe

Fresh Corn Soup

Serves Four

3 cups fresh corn cut from the cob
1 small yellow onion
2 Tbsp Butter
2 cups chicken stock
1 Tbsp chopped chives
salt and pepper

Peel and dice onion. In medium sized stockpot over medium heat melt 2 Tbsp butter. Add onion. Sautþ, stirring occasionally until onion is translucent. Add chicken stock and corn, and bring to a boil. Lower heat and simmer until corn is tender, about 5 minutes. Season with salt and pepper.

Transfer soup to a blender in batches and puree until smooth. Strain through a fine strainer. Check seasonings and add more stock if needed to get proper consistency.

Return to heat and bring soup back to simmer.

Ladle soup into 4 bowls. Sprinkle chives over top and serve.

Note: At the restaurant we garnish the soup with a scoop of avocado mousse and a drizzle of basil oil. The real essence of the dish is capturing the wonderful sweet corn flavor.

Wine Pairing

Mason 2001 Sauvignon Blanc, Napa Valley. This wine is loaded with bright fruit which beautifully compliments the soup. Grapefruit, melon and hints of herbaceous grass come through. There is just enough acidity to leave the palate ready for another sip of wine and another spoonful of soup.