TheKitchenSinkRecipes.comsweet spot of sorts

sweet spot of sorts

August 16 2011 by Kristin at The Kitchen Sink in Recipe,Soup » 19 comments

It’s that time of August when you realize that the end of summer is near, even if you can’t see it—like the moment after you pull the drain-stopper from a sink full of suds, just before the dishwater starts to twirl down the drain. All is still and calm, before it unstoppably slips away. Right now, in this moment, it’s not yet unstoppable.

Really, it’s a sweet spot of sorts. The overnight temperatures have started to dip, granting a crisp early-morning reprieve from the sweltering weeks gone by. But the evenings are still long and warm, sun-streaked and scented with grill smoke. The markets are resplendent with tomatoes and melons and peaches and corn; we won’t be apple-picking for a few more weeks yet. Hydrangea bushes heave with great big poms and the lush leaves atop the trees on either side of the street meet in the middle, arching into a sun-dappled canopy. Those same leaves will go golden and crimson soon, before they the carpet sidewalks below.

It’s a time to relish summer, even if I often find myself happily anticipating autumn too. So, I’ve been doing my best to live in this mid-August moment. In recent weeks, there have been juicy watermelon wedges, and cheddar-draped burgers, and afternoons spent reading in the grass. There was a weekend by the pool in Michigan, and there’s a road trip through Wisconsin and up into Minnesota in the works. There will be camping, and two Great Lakes, and cold beers, and s’mores eaten in the company of two sides of my family in two different states—and all of it in the very same week. If all of that is not summer, glorious summer, I don’t know what is.

On the other hand, I’ve dug out a few sweaters, and I’ve curled up beneath a woolen blanket on the deck, and I’ve flipped through the latest fashion magazines, full of olive greens and rosy cheeks and long scarves. And there’s been soup, too. All of these things are nods to fall, that favorite of my seasons.

This soup perfectly straddles the summer-fall divide. It acknowledges that it’s still summer (the soup is sweet corn, and not much else), but it gives in to the tug of autumn (it’s served hot), too.

Fresh Corn Soup
Simply Mexican via Epicurious

Serves 4

kernels from 5 ears fresh corn
2 tablespoons olive oil
1 clove garlic, crushed
1/2 red onion, chopped
pinch red pepper flakes
salt, to taste
1/4 cup white wine
1 1/2 cups chicken broth
diced avocado, for serving (optional)
lime wedges, for serving (optional)
snipped chives, for serving (optional)

Put the kernels in a food processor or blender.

Combine the oil and the garlic in a soup pot over medium heat. Add the onion and red pepper flakes. Season with salt and sauté until the vegetables are soft and translucent, about 6 minutes. Add wine and cook until the wine has nearly evaporated. Transfer the vegetables to the food processor or blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)

Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.

Serve with avocado, lime wedges, and chives, if desired.

19 comments so far. »
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Laura says on August 16 2011 at 7:52 pm:

I completely agree with what your feeling! As much as I’m trying to enjoy the summer and all of the produce, I can’t help but be excited for the fall. This soup looks delicious.
kickpleat says on August 16 2011 at 10:35 pm:

Summer came so late here in the PNW so I’m not about to let summer go away so quickly. But I’m a fan of corn and sweaters and soup. What’s a summer lover like me to do? Can’t fight the inevitable, I guess. But I’ll slurp on this happily. Looks gorgeous.
Rosa says on August 16 2011 at 11:32 pm:

A delightful soup! Really marvelous.

Cheers,

Rosa
kokocooks says on August 17 2011 at 3:49 am:

This soup looks so fresh and vibrant. Summer weather lasts well into fall where I live, so I don’t mind eating hot soups in hot weather.
Eleana says on August 17 2011 at 8:14 am:

Looks amazing – I can’t wait to make it! Corn soup is good in any weather or season …
heather @ chiknpastry says on August 17 2011 at 2:06 pm:

gorgeous post, and what a lovely soup as well. i went the opposite way and make a cold avocado/corn soup the other day. but over in SF, the summer is just getting started .
Katie says on August 17 2011 at 3:24 pm:

Fresh corn soup sounds just amazing. And chilled sounds even better. I am DEFINITELY buying corn on Saturday morning, and I can’t wait to make this.
Brooke @ Food Woolf says on August 18 2011 at 4:04 pm:

Beautiful words and incredible ingredients = one delectable post. I’m so happy I have fresh corn in the fridge looking for an assignment!
Viktoria says on August 20 2011 at 12:52 pm:

This soup sounds terrific and I want to make it but I’m a little unclear on the directions. Do you add the corn and the sauteed onions and garlic to the blender? It doesn’t sound liquidy enough to puree. Thanks!
Kristin at The Kitchen Sink says on August 21 2011 at 10:02 am:

Thanks, everyone!

Viktoria: Yes, that’s right. The corn kernels will release quite a bit of liquid. Even so, the purée will be on the thick side. I hope you try this!
Nicole @ the dirty oven says on August 21 2011 at 3:49 pm:

This sounds so good. I am also kind of excited for fall….expecting baby number two so in some way it can’t get here soon enough. Although right now I am enjoying the calm before the storm.
The Rowdy Chowgirl says on August 23 2011 at 8:43 am:

I’m not ready for sweaters! But this soup looks divine. May have to give it a try this weekend!
Neil Butterfield says on August 26 2011 at 12:23 am:

I agree with you, there is nothing nicer than home made hearty soup in the cooler months of the year. Do not forget to add some nice bread with that.
Elizabeth says on August 26 2011 at 11:01 am:

I just made this soup last night and it was lovely. The fresh corn flavor really shone through. I was amazed at how rich and creamy it tasted without a drop of cream added. This will surely become a late summer staple in my kitchen!
Caroline says on August 27 2011 at 6:21 pm:

Glad to read you have had a great summer. Perhaps this fall or winter we can gather around a real table once again.
Kristin at The Kitchen Sink says on August 31 2011 at 4:57 pm:

Nicole: Congrats!

The Rowdy Chowgirl: I can’t blame you. As soon as summer’s gone, I’ll miss it.

Neil: Agreed!

Elizabeth: So happy to hear you tried this! Thanks for reporting back.

Caroline: I would LOVE that! Hope you and your family are doing well. : )
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This American Bite says on September 16 2011 at 11:23 am:

I am compelled to make this – the season is perfect and I have corn waiting for me at home. Oh, I miss soup-season and welcome the winter weather so I can dive right back in to my red, simmering, cast iron soup-pot.
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