I had some dark times while recovering from the stroke I had during my eighth month of pregnancy. The hardest part of the recovery was dealing with stress and anxiety around losing my eyesight and learning to adjust to light sensitivity, extreme fatigue, and loss of vision in the midst of adjusting to having a newborn and caring for a 14 month old. Typing it all out even now makes my heart race. Looking back, I would not be where I am today without my faith, caring doctors, and close friends and family who literally carried me through each day.
Bob Pastor is a family friend who lives in Arizona. He had recovered from surgery to remove a tumor behind his eye and could relate to my light sensitivity, loss of vision, strange brain issues, and depressed feelings. Over dinner one night in Arizona, I shared my struggles with him because he could relate to every little detail that most people could not. He encouraged me saying things would get better and that my brain would continue to heal. I will never forget his words to me and I think God knew I needed someone who could relate to my situation and could provide me confidence that there was light at the end of the tunnel.
In addition to his skills as a counselor (!) Bob loves to cook like me and he passed this recipe along. He made his version of this soup, and I took a stab at it myself. Isaac said it ranks in my top 5 soup recipes. I’ll take it! Give this a try for your family and don’t tell anyone if you cheat and use frozen corn. I used it because I lack extra time these days, and it turned out flavorful, rich, and creamy.
Sweet Corn Soup
¼ pound butter 1 yellow onion, chopped
3 cloves garlic, minced 3-4 small fingerling potatoes or small baking potatoes, chopped into one inch pieces 4 cups corn kernels (from 4-6 ears or shhh….frozen corn)
4 cups vegetable or chicken stock 1/2 cup dry white wine
½ cup heavy cream
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
Chopped chives, for garnish For the croutons: 2 Tbsp. Butter, 2 Tbsp. Extra Virgin Olive Oil, 2-3 cups cubed day old french bread, salt
Directions: 1. Melt butter in a medium stock pot over medium heat. Sauté onions and garlic until onions are translucent, about 6 minutes. Add chopped potatoes and sauté about 5 minutes. Add 4 cups corn kernels and cook about 5 more minutes. Pour in the wine and deglaze the pot, scraping off brown bits off the bottom, about 5minutes. Pour in the stock and increase heat to medium-high until boiling. Lower heat and allow to simmer about 25 minutes, until potatoes are cooked. Transfer 2/3 of the soup to a blender and blend until smooth. Add a little water or stock if it’s too thick to blend. Pour blended soup back into the pot and bring heat up to medium. Stir in cream and simmer until soup thickens, 10-15 minutes more. Season with salt and pepper to taste.
2. For the croutons, add olive oil and butter into a non stick frying pan over medium heat. When hot, add the cubed bread and allow to brown until light brown. Turn off the heat and sprinkle with salt.
3. To serve, ladle soup into bowls. Garnish with a drizzle of olive oil, chives, croutons, a squeeze of lime, and freshly cracked black pepper.
Adapted from a recipe in the WSJ from chef Gavin Kaysen