This soup delivers a powerful burst of summer. Corn truly is a seasonal ingredient; it’s at its best when eaten as soon after it’s picked as possible. For most of us, corn season is mid to late summer. Always buy ears of corn that are still in their husks, which should be green and tight around the ears, with silk that is a pale golden green and clings tightly to the kernels. Naturally sweet to begin with, corn intensifies in flavor when roasted. Making a stock with the cobs is a simple, gratifying step for the fullness of corn flavor it delivers. A touch of crème fraîche balances the corn’s sweetness and adds a richness to the finished soup while fried rounds of okra provide a nice crunch.

　　

Ingredients

Serves 4

　　

Corn Stock

12 large ears fresh corn, husks and silks removed

　　1 small Spanish onion, coarsely chopped

　　1 small stalk celery, coarsely chopped

　　1 small carrot, coarsely chopped

　　1 bay leaf

　　

Corn Soup

3 tablespoons olive oil

　　Kosher salt and freshly ground black pepper

　　1 tablespoon unsalted butter

　　6 cloves roasted garlic (see page 250)

　　3/4 cup dry white wine

　　1 tablespoon sugar, plus more if needed

　　1/4 cup crème fraîche or sour cream

　　1/4 cup Chive Oil (page 239)

　　Crispy Okra (page 23)

　　

Step 1

Using a sharp knife, slice down each cob to remove the kernels. Scrape the kernels onto a baking sheet and reserve for the soup.

　　

Step 2

Cut each cob in half crosswise and drop them into a large stockpot with the onion, celery, carrot, and bay leaf, and add 2 quarts cold water. Bring to a boil over high heat, reduce the heat to low, and simmer for 30 minutes. Strain the stock into a medium saucepan, bring to a boil, and cook until reduced to about 5 cups. Remove from the heat and let cool slightly.

　　

Step 3

Preheat the oven to 350°F.

　　

Step 4

Add 2 tablespoons of the olive oil to the corn kernels, season with salt and pepper, and toss to coat. Roast the corn in the oven, stirring a few times, until lightly golden brown, about 20 minutes.

　　

Step 5

Heat the remaining tablespoon of oil and the butter in a medium saucepan over medium-high heat. Add the roasted garlic and cook, stirring, for 1 minute. Add the wine, bring to a boil, and cook until almost completely evaporated, a couple of minutes. Add the corn kernels and sugar and cook for 5 minutes, stirring occasionally. Add the corn stock and season with salt and pepper. Bring to a boil, reduce the heat to medium, and let simmer, stirring occasionally, for 30 minutes.

　　

Step 6

Using a slotted spoon, transfer the solids to a blender. Add 2 cups of the cooking liquid and blend until smooth. If the soup is too thick, add more of the cooking liquid, 1/4 cup at a time. Strain the soup into a medium saucepan and bring to a simmer over medium heat. Taste for sweetness; if needed, add up to a few extra teaspoons sugar. Whisk in the crème fraîche and season with salt and pepper to taste.

　　

Step 7

Ladle into bowls, drizzle the chive oil over the soup, and top with some of the crispy okra.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.