Chilled Sweet Corn Soup with Parsley Oil, Toasted Pumpkin Seeds and Sour Cream
4 ears of fresh corn, shucked
1 yellow onion, chopped
2 1/2 cups milk, room temperature
3 cups vegetable stock
salt & pepper to taste
Handful of fresh flat parsley, well chopped
1/4 cup pumpkin seeds
1 bunch of scallions
sour cream
Toast pumpkin seeds in a 350 degree oven (they’ll start getting noisy and poppin’ when they’re ready). Cut kernels from ears of corn. In a saute pan, combine corn, onion and vegetable stock. Cover and simmer on medium/low heat until onion is tender. Add more liquid if necessary. Remove from heat and allow to chill. With a hand blender, blend soup mixture until very smooth. Return to heat and stir in milk. Season and simmer again, covered, stirring often. Combine parsley and olive oil and allow to sit (I blended them together until the oil was a green color). Thinly slice the whites of the scallions (throw away the roots) and separate the rings.
Remove soup from heat and allow to cool. Cover and move to fridge to chill. Once chilled, ladle into a bowl. Garnish with dollop of sour cream, toasted pumpkin seeds, onion and parsley oil. Serve immediately.
This is a recipe that I made a few weeks ago, inspired by a soup I had at Juliette. I’ll admit that the photos are not my favorite, so I’ve been hesitant to post them! This soup is subtle and delicious and is fairly simple to make! You can get creative with the garnish - perhaps make a chipotle sour cream for a more Southwest flavor!
For Labor Day, I convinced my friends Corry and Mads to day trip to Kingston, NY so that we could photograph the abandoned train that is intersected by Route 209. It was nice to get out of the city, get some fresh air and explore the spooky rusted-out cars. My friends make fun of me for my interest in destroyed things, but I like to think about the history of these places - what it was originally; why it was left to decay; what’s its story. Slightly nerdy, but endlessly fascinating.
p.s. I’m playing with the format of the blog a bit, so please forgive gigantic font etc.
