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Cucumber Salad This simple, good soup, made in minutes, is a variation of one my mother and aunts used to make when I was a child, called soupe au lait, "milk soup." They used diced scallions or onions, parsley, and a bit of garlic sauteed in butter, to which they added milk, salt, and pepper. After simmering, they poured this infusion into a soup tureen over toasted slices of bread and grated Swiss cheese. We are great corn aficionados in our family and are always looking for new ways to take advantage of beautiful late summer corn, which is how we came up with this corn chowder variation of the soupe au lait. The corn cooks in just a few minutes, which makes it a perfect addition to this very quick soup; the taste also blends well with milk and the other seasonings. 3 cups fresh corn kernels (approximately 5 ears of corn) 1/2 cup grated onion 2 tablespoons butter 1/2 cup sliced scallions (including green) 4 cups milk 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Toasts for garnish (see recipe below) Husk the corn. Lay each ear flat on the table and separate the kernels from the cob with a long knife. (The more conventional way to remove kernels from the corn is to stand the ear up on end and slice down. However, another safe and easy way of going about the task is to lay the corn cob on its side and slice off the kernels in strips. Use whatever way you find most comfortable. ) Grate the onion on the large holes of a hand grater. Melt the butter in a pot and add the onions and scallions. Saute over medium heat for about 2 minutes, until the vegetables are soft and sizzling. Add the milk, salt, and pepper, and bring to a boil. When the soup reaches the boiling point, add the corn and stir. As soon as the mixture boils again, remove it from the heat, cover, and let it steep for 2 to 3 minutes. Serve with or without the toasts (recipe follows) on the side, or in the soup if you prefer. Variation- Oyster Corn Chowder: Corn Chowder is exquisite combined with freshly shucked oysters. (Prepare the Corn Chowder through Step 2, then add a dozen and a half shucked oysters with their juice.) The oysters and corn are added at the end so they don't overcook. Sprinkle with fresh herbs and serve—a truly delicate and elegant soup. Toasts Cut a thin French baguette into 1/4-inch slices. Arrange the bread slices flat on a cookie sheet so they do not overlap. Bake in a 400-degree oven for 8 to 10 minutes, until browned on both sides. They brown without turning. 6 SERVINGS Return to Top |
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