Summer Sweet Corn Velouté

1. Melt Butter and Cook Onion

Begin by melting the butter in a heavy-bottomed pot over medium heat. As the butter melts, dice the onion. Once the butter is fully melted, add the onion along with a pinch of salt. Cook the diced onion for about 15 minutes until they become translucent and wonderfully soft.

2. Add Corn Kernels

While the onions are cooking, shuck the corn and cut the kernels off the cobs. Once the onions are soft, add the corn kernels to the pot. Stir and cook the corn with the onions for 2 to 3 minutes to let the flavors meld together.

3. Add Water and Simmer

Next, pour in the quart of water and bring the mixture to a boil. Once it reaches a boil, reduce the heat and let it simmer for 5 minutes. This brief simmer cooks the corn just enough to soften it without losing its fresh flavor.

4. Purée the Soup

After simmering, carefully transfer the hot soup to a blender. Remember to leave an air vent open to allow steam to escape safely as you blend. Blend until the soup is smooth and velvety.

5. Strain and Season

Once blended, strain the soup through a medium-mesh strainer back into the pot. This step ensures a silky texture by removing any remaining bits of corn kernel. Finally, taste the soup and adjust the seasoning with additional salt as needed.

6. Serve

Serve the Summer Sweet Corn Velouté warm, savoring the pure, sweet essence of fresh summer corn in every spoonful. Enjoy!