When the late summer months bring you perfectly plump corn, buttery chanterelles, and Walla Walla onions so sweet you could eat them like apples, there isn’t much to do but stay out of their way. This light but flavorful soup showcases each of the ingredients without overwhelming their delicacy. Because the corn and chanterelles offer such nice, contrasting textures, I prefer not to purée this soup.

　　

Ingredients

serves 4 to 6

　　2 plump ears fresh corn

　　2 tablespoons extra-virgin olive oil

　　1 Walla Walla onion, minced

　　2 fat cloves garlic, thinly sliced

　　1/2 pound chanterelles, wiped clean and quartered

　　Kosher salt and freshly ground pepper

　　1 teaspoon minced fresh summer savory

　　3 cups Parmesan Brodo (page 47)

　　

Step 1

Shuck the corn and remove all the silk. Stand 1 ear on end in a bowl to catch the kernels and the juice. Use a sharp knife to slice the kernels off the cob, then, using the dull edge of the knife, scrape down the sides of the cob, “milking” it into the bowl. Repeat with the second ear of corn. You should end up with about 2 cups of corn and juice.

　　

Step 2

Heat the olive oil in a deep pan over medium heat. Add the onion and garlic and sauté 4 to 5 minutes, until soft but not colored. Add the chanterelles and cook until soft, for 4 to 5 minutes longer, then season to taste with salt and pepper.

　　

Step 3

Increase the heat to high. Add the savory, corn and juice, and Parmesan broth. Bring to a boil, decrease the heat to low, and simmer the soup for 6 to 8 minutes, or until the corn is tender and the flavors have melded. Taste for seasoning and serve.

　　Ethan Stowell's New Italian Kitchen