Image By Boston Organics Customer, Stefa
6 ears of corn1 red onion, chopped2 garlic cloves, sliced2 sprigs thyme1 tbsp coriander seeds, toasted2 quarts chicken stock or water1 tsp salt2 tbsp olive oil2 garlic cloves, minced1 tsp fresh thyme leaves1 cup heavy cream1 lb seared wild mushrooms (sauteed in olive oil)
1/2 cup crumbled, cooked bacon
Make the stock: Cut the kernels from the cobs of corn and set them aside, in a bowl. Toss the cobs into a large pot with the onion, garlic, thyme, coriander, stock, and salt. Bring to a boil. Lower the heat and simmer for 45 minutes. Strain the liquid through a fine-mesh strainer, discarding the solids. There should be about 4 cups. You can store the stock in the fridge overnight.Make the soup: Heat oil in a small pot over medium heat. Add the garlic and sweat it for 2 minutes. Add the corn kernels and sweat, stirring with a wooden spoon, for 3 minutes. Add the thyme, stock and milk, and simmer for 45 minutes.Puree with an immersion blender, just lightly for a coarser texture. Divide the soup among six bowls. Garnish with mushrooms and bacon and a sprig of thyme.
Submitted by Stefa (customer)