Cooking Instructions
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Step 1
Remove the kernels from the
Corn (6 ears)
. Reserve in a mixing bowl.
Step 2
Add the corn cobs to a large saucepan along with the
Sweet Onion (1)
and
Sea Salt (1 Tbsp)
. Cover with 12 cups of
Water (12 cups)
and bring to a boil. Turn the heat down to medium-low and gently simmer for 90 minutes. Discard the cobs and onion solids.
Step 3
Add the
Heirloom Tomatoes (4)
, corn kernels,
Fresh Basil Leaves (1/2 cup)
and
Butter (2 Tbsp)
to the corn broth. Simmer until the tomatoes have softened but the corn is still al dente, about 5 minutes.
Step 4
Remove from the heat and taste for seasoning. Add more salt if necessary.
Step 5
Ladle the soup into bowls and garnish with a drizzle of
Olive Oil (1 Tbsp)
, and two tablespoons of
Parmesan Cheese (1/2 cup)
per bowl.
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