This is a no-fail soup as long as you have fresh sweet corn. I make it all summer and vary it with different garnishes through the season.

　　

Ingredients

makes 1 1/2 quarts; 4 servings

　　4 tablespoons (1/2 stick) butter

　　1 onion, diced

　　Salt

　　5 ears corn

　　1 quart water

　　

Step 1

Melt in a heavy-bottomed pot over medium heat: 4 tablespoons (1/2 stick) butter.

　　

Step 2

Add: 1 onion, diced.

　　

Step 3

Cook until soft, without browning, about 15 minutes. Season with: Salt.

　　

Step 4

Meanwhile, shuck: 5 ears corn.

　　

Step 5

Cut the kernels from the cobs. Add the kernels to the cooked onions and cook for 2 to 3 minutes. Cover with: 1 quart water.

　　

Step 6

Bring to a boil. Immediately lower the heat to a simmer and cook until the corn is just done, about 5 minutes. Remove from the heat and purée in small batches in a blender. (Be careful when blending hot soup in a jug blender and always make sure there is an air vent to allow the steam to escape.) Strain the soup through a medium-mesh strainer to remove any tough skins. Taste and adjust for salt as needed.

　　

Variations

Step 7

Garnish with crème fraîche seasoned with chopped savory, salt, and pepper.

　　

Step 8

Garnish with chopped nasturtium petals or nasturtium butter (chopped nasturtium petals worked into soft butter seasoned with salt and pepper).

　　

Step 9

Garnish with a purée of roasted sweet or chile pepper enriched with butter or cream.

　　The Art of Simple Food