From Field of Greens cookbook by Annie Somerville. The corn stock only simmers an hour so you can be prepping the soup ingredients while it cooks. The corn stock makes a huge difference in this soup and adds lots of flavor. Use your own discretion about the jalapeños (or you can use serranos)-the soup is not overly spicy as you seed the peppers which removes the heat.
Shaved corn cobs, broken in thirds or halves (I used the cobs from the 6 ears for the soup)
1 yellow onion, thinly sliced
1 medium size potato, sliced
1 celery rib, sliced
5 parsley sprigs, coarsely chopped
5 garlic cloves, in their skin, crushed on the side of the knife blade
1 t. salt
9 c. cold water
Combine all ingredients in a stockpot. Bring to a boil and reduce heat to low and simmer, uncovered, for one hour. Strain stock, pressing out as much liquid as possible. Discard vegetables. Yield about 7 cups.
Green Corn Soup
Corn Stock (about 5 cups)
1 T. light olive oil
1 large onion, diced into 2 cups
3 garlic cloves, chopped
6 ears of corn, shaved (about 6 cups)
3/4# tomatillos, husked and halved
2-3 green jalapeños, seeded and chopped
5 cilantro springs
2 T. chopped cilantro
Make stock and keep warm over low heat. Heat olive oil in a soup pot and add onion, garlic, and 1/2 t. salat. Saute over medium heat until onion is soft, 5-7 minutes. Add the corn, a few pinches of cayenne, 1 t. salt; saute until corn is heated through, then add 2 cups of stock, cover and simmer 20-25 minutes until the corn is tender. Set aside 2 cups of sautéed corn to add to soup later. Add tomatillos and one jalapeño and cook until tender, about 5 minutes. Puree the remaining jalapeños with 1/4 c. stock in blender, set aside. Add cilantro sprigs and puree the soup with 1 cup stock in blender or food processor. Pass it through a food mill for smooth texture and return to pot. Add reserved corn and stock to desired texture. Season with salt and jalapeño puree to taste. Cook over low heat for 25 minutes. Add chopped cilantro just before serving.