30 minutes
A rich and savory corn soup made with fresh corn, leeks, tarragon, and chicken stock, cooked to perfection in a pressure cooker.
tablespoons
Leek, white and pale green parts only, finely chopped
cups
Garlic Clove, thinly sliced
each
Corn Kernels, kernels cut off from cobs, cobs split in half and reserved
0 ears
each
Tarragon, leaves minced, stems reserved separately
sprigs
quarts
to taste
to taste
Chives, minced
tablespoons
for serving
1. Melt Butter and Cook Leeks and Garlic
Begin by melting the butter in your pressure cooker over medium heat. Once the butter has fully melted, add the finely chopped leeks and thinly sliced garlic. Cook these, stirring frequently, until they are softened but not browned, which should take about 4 minutes.
2. Add Corn, Bay Leaves, and Tarragon Stems
Next, add the corn kernels, the halved cobs, bay leaves, and the tarragon stems into the pressure cooker. Pour in enough chicken stock to barely cover the corn. Seal the pressure cooker and bring it to high pressure. Cook the mixture for 15 minutes.
3. Release Pressure and Blend Soup
After the 15 minutes, use the quick-release method to release the pressure from the cooker and uncover it. Discard the corn cobs, bay leaves, and tarragon stems. Carefully transfer the mixture to a blender in batches, blending each batch until smooth. To prevent any accidents, cover the central lid of the blender with a folded kitchen towel while blending.
4. Season and Strain Soup
Once blended, season the soup with kosher salt and freshly ground black pepper to taste. Press the blended soup through a fine-mesh strainer into a clean pot to achieve a silky texture.
5. Serve Soup
Serve the soup immediately, garnished with minced tarragon leaves, chives, and a drizzle of extra-virgin olive oil. If you prefer a chilled soup, let it cool and adjust the texture with a bit of water before serving.
Switch to coconut oil, add red curry paste and ginger, replace cream with coconut milk, and garnish with basil leaves.
Render chopped bacon for a crispy garnish and use the fat to sauté onions, adding a rich depth of flavor.
Infuse with ground cumin, smoked paprika, and include a diced red bell pepper, serving with sour cream and cilantro.
Introduce cayenne pepper or jalapeño for heat and add raw shrimp after blending, cooking until pink.
Include diced or shredded chicken with thyme and a bay leaf for additional flavor.
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