Busters Recipes

Cool Garlic and Corn Soup

Serving Size : 4

2 tablespoons butter
3 tablespoons water
1 3" diameter head garlic -- peel cloves and lightly crush
salt and pepper -- to taste
1 pinch cayenne pepper
1/2 large lemon -- shredded zest only
2 10 ounce cans chicken broth
5 1/2 cups fresh corn kernels (5-6 cups)
1 cup heavy cream
1/3 cup sour cream
1/3 cup fresh basil leaves
1/3 cup diced red onion
1/2 cup chopped chives -- for garnish

In a 4-quart pot combine butter, water, and garlic with a little salt, a
generous amount of black pepper, and the cayenne. Bring to a very gentle
boil over medium-low heat. Cover and let cook 10 minutes, or until garlic
is soft, but not colored. Turn heat to medium-high, stir in lemon zest
and broth. Boil, uncovered, 1 minute.
Remove from heat, cool 10 minutes, and stir in half the corn. In a
blender or processor, lightly puree to a creamy/nubby consistency. Pour
back into pot, add cream and simmer 5 minutes. Stir in remaining corn and
cook 1 minute. Taste for seasoning, cool, and chill up to 3 days.
Blend together sour cream, basil, and onion with salt and pepper to taste.
Refrigerate with soup. To serve, taste soup again for seasoning. If
necessary, thin with a little broth or water. Have soup cool, not
ice-cold. Spoon into bowls, topping each serving with sour cream and a
sprinkling of chives.

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