Corn Soup
Ingredients:
1/2 lb fingerling or small Yukon Gold potatoes
6 ears corn, shucked
2 T grapeseed oil or canola oil
2 shallots, finely chopped
1 garlic clove, finely chopped
4 C vegetable stock
1 C vegan sour cream
Kosher salt and freshly ground black pepper
1 T finely chopped fresh tarragon
1 T finely chopped fresh cilantro
(For a non-vegan option: 6 oz regular smoked salmon (in one chunk), cut into 1/2" cubes)
Instructions:
1. Preheat the oven to 400°F.
2. Pierce the potatoes in a few places with a fork. Put the corn and the potatoes on a baking sheet and roast, turning occasionally, for 25 to 30 minutes, until the potatoes are fork-tender. Let cool.
3. Cut the kernels off the corn cobs and set aside. Break each corn cob into 2 or 3 pieces and set aside.
4. Heat the oil in a large pot over medium-high heat. Add the shallots and garlic and saute for about 3 minutes, until the shallots start to soften. Add the corn cobs and stock, bring to a simmer, and simmer for 30 minutes.
5. Meanwhile, peel the potatoes and cut into chunks; set aside.
6. Strain the stock into a large bowl and add the corn kernels and potatoes. Transfer to a blender, in batches if necessary, and puree. Add the sour cream and blend well.
7. Pour the soup into a large saucepan and reheat gently over medium heat; do not let boil. Remove from the heat and season with salt and pepper.
8. Ladle the soup into bowls. Garnish with the smoked salmon (if using), sprinkle with the tarragon and cilantro, and serve immediately.