Our hats are off to Chef Tomer Shneor of Branzino in Seattle, WA (Belltown, to be exact).  He entertained us with stories and some of the best gnocchi EVER!  We also got a little taste of this outstanding Corn Soup – silky, smooth ~ just delish!  Thanks, Tomer!

Corn Soup

Makes 4 Liters

Ingredients:


  • 10 corn ears, kernels removed (save corn cob for corn stock)

  • 2 TBS Olive oil

  • 2 Onion, diced

  • 3 Cloves garlic, smashed

  • 8 Thyme sprigs

  • Corn stock, to cover

  • 1/4 cup Heavy cream

  • Salt, to taste

  • Black pepper, to taste


  1. Place corn kernels and thyme into medium size stock pot, cover with water, and bring to a boil. Reduce to simmer and cook for 45 minutes; strain stock and set aside.

  2. Sweat onions in olive oil on medium low heat until translucent; add garlic and cook for 3 minutes. Reduce heat to low,  add corn kernels and continue cooking  for 10-15 minutes, making sure to stir constantly.

  3. Add corn stock, increase heat to high and bring soup to a boil. Lower heat to a simmer, and cook corn soup for 45 minutes.

  4. Remove corn soup from the heat, ladle soup into blender (only a small amount at a time) and puree until smooth. Repeat until all soup has been pureed.

  5. Pour pureed soup back into pot,  and slowly bring it to a boil. Whisk in heavy cream and season with salt and pepper.

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