IMG_5737I made this soup last week for a dinner party, and still cannot believe it only has four main ingredients in it. Butter, onion, corn, and water. Seasoned with sea salt, this sweet corn soup has a beautiful richness and is bursting with flavor. As summer approaches, sweet corn is arriving at the farmers market, so you should have no trouble finding it. Double the recipe and freeze it for dinner in the coming months.



Serves 4

4 tablespoons unsalted butter

1 onion, diced

5 ears sweet corn, kernels removed

1 quart water

sea salt

savory, finely chopped (optional)

creme fraiche (optional)

olive oil (optional)

IMG_5663In a large heavy-bottomed pot, melt the butter. Add the diced onion and cook until soft and translucent, about 15 minutes. Do not brown.



IMG_5667Once the onion is soft, add the corn kernels and stir to combine. Cook for 2-3 minutes.


Cover with water and bring to a boil. Once boiling, reduce heat to a simmer and cook for 5 minutes.

Let soup cool slightly. Puree soup in a blender in batches. Be careful when blending hot soup and always make sure there is an air vent to allow steam to escape.

Pour pureed soup through a mesh strainer to remove any tough skins and to make it as smooth as possible.

Reheat soup before serving, making sure to season with sea salt to taste.

Ladle soup into individual bowls and garnish with a dollop of creme fraiche, a sprinkle of savory, and a drizzle of extra virgin olive oil.


Original recipe from Alice Water’s, The Art of Simple Food.