In perfect timing with the season, Chef/owner Randy Chamberlain of the restaurant blu, submitted this week’s recipe for White Corn Soup. He warns that using any of the new varieties of super sweet corn makes the soup way too sweet, resembling a caramelized dessert, so don’t do it.

Located in Glen Arbor, blu is 26 miles west of Traverse City. The panoramic view of Lake Michigan from the dining room, is worth the drive. For the summer, blu is open 6 days a week, Tuesday through Sunday at 5:00 pm and is located at 5705 S. Lake Street. For more information call 231-334-2530 or visit www.glenarborblu.com.

White Corn Soup

Single Corn Stock Ingredients:
10-12 ears white corn, husks and silk
removed
2 onions, coarsely chopped
1 leek (white part only), halved
lengthwise, cleaned, and thinly sliced
2 heads garlic, halved crosswise
3 or 4 thyme sprigs
1 bay leaf
10 black peppercorns
4 quarts water

BLU CHEF RANDY CHAMBERLAIN Soup Ingredients:
3 T. olive oil
2 onions, halved and sliced ½ inch
thick
2 leeks (white part only), halved
lengthwise, cleaned, and thinly sliced
8 cups corn stock
7 cups reserved corn kernels
4 T. unsalted butter, cut into pieces
2 tsp. kosher salt
Freshly ground black pepper

Directions for the Single Stock:

With a sharp knife, cut the kernels from the corn. You should have about 8 cups. Reserve 7 cups of the corn kernels for the soup and 1 cup for garnish. With the back of a knife, scrape the cobs over a large soup pot to release some of the corn milk. Break the corncobs in half and add them to the pot, with the onions, leek, garlic, thyme sprigs, bay leaf, and peppercorns. Add the water and bring to a boil over high heat. Decrease the heat to low and simmer, uncovered, for 45 minutes. Strain the liquid through a sieve into a large container or bowl and set aside, discarding the solids.

Note: Making a double corn stock makes this soup even better. For a double stock, pour the single corn stock over 10-12 more corncobs. Simmer for 30 minutes and reserve the extra corn kernels for another use.

Directions for the Soup:

Heat the olive oil in a large saucepan over medium heat. Add the onions and leeks. Reduce the heat to low and cook, stirring occasionally, for about 10 minutes, or until translucent and soft. Do not let them color. Add 8 cups corn stock and return to the boil. Add the reserved 7 cups corn kernels and simmer for a final 5 minutes. The corn should be cooked but still have a slightly crunchy texture. Puree the soup with the butter in a blender or food processor in 2 or 3 batches. Add the salt and season to taste with pepper. Strain through a fine-mesh sieve into a container or bowl. If serving immediately, keep soup warm while you prepare the garnish.

Directions for the Garnish:

Sauté the reserved 1 cup corn in the butter in a small skillet for 1 minute.

Ladle soup into bowls and top with a generous tablespoonful of the garnish.

Soup will keep up to three days in the refrigerator. Makes about 8 1-cup servings Participating restaurants in the County Cuisine feature include Art’s Tavern, blu, The Bluebird, Cedar Rustic Inn, Chimoski Bakery, Kerby’s Bar & Grill, La Becasse, Little Traverse Inn, The Manor on Glen Lake, Riverside Inn, Trish’s Dishes and Western Avenue Grill.