By David Harbilas
The title of this dish is deceptively simple, mostly because the method involves a degree of skill and patience.
It isn’t a hard soup to make, but it does require a little time.
The result, however, is well worth it.
Essentially, it is two purees combined together, and little more than that. But each puree is made with care, so that one is getting a combination of two intense flavors.
Makes 8 cups
- 4 ears of corn, still in the husks
- 1 carrot
- 1 rib of celery
- 1 onion
- 1 head of garlic
- 2 bay leaves
- 8-10 black peppercorns
- 1 sprig of thyme
- 4 vine ripe tomatoes
- olive oil
- salt and pepper
Preheat an oven to 375 degrees. Place the corn on a sheet pan with a little water and roast for 30-35 minutes, or until the husks are darkened and the corn feels tender when squeezed. Remove the corn and cool slightly. Meanwhile, place the tomatoes in a small roasting pan with a little olive oil and season with salt and pepper. Cover the pan with foil and roast for 3-4 hours, or until the tomatoes are shriveled and have given up a lot of juice.
Remove the tomatoes and cool slightly. Shuck the corn, removing as much of the silk as possible, and cut the kernels off the cob. Place the cobs into a saucepan with the thyme sprigs, bay leaves and black peppercorns. Roughly chop the carrot celery and onion and place in the pot with the cobs. Cut the garlic head in half cross-wise and place in the pot with the cobs. Cover the vegetables with cold water and bring to a simmer. Cook for 1 hour, cool and strain the stock.
Puree the corn kernels in batches in a blender, using the stock to make a smooth puree. Press the puree through a fine strainer into a saucepan. Puree the tomatoes in a blender to make a smooth puree and strain through a fine strainer into the pot with the corn puree. Adjust the consistency as needed with the remaining corn stock and season with salt and pepper. The soup can be served as is, heated, or can be served cold. It can also be enriched with a little heavy cream, if desired.