Cold Succotash Soup
- 5 ears corn, kernels cut from cobs, cobs and silk reserved
- 2 bay leaves
- 1 large onion, peeled and halved
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, mince to a paste
- 1 small red pepper, halved, seeded and diced
- 3 small summer squash, mix of green and yellow, finely chopped
- Several handfuls fresh fava beans, removed from pod and shelled
- Sea salt and freshly ground black pepper
- 3/4 cup sour cream
- Chives, for serving
Place corn cobs and silk, bay leaves and one 1/2 of onion in a large pot. Add 6 cups cold water, set pot over high heat and bring water to a boil. Reduce heat and simmer about 1 hour until liquid is very flavorful, sweet and slightly milky. Remove from heat, strain liquid and discard solids. Set corn stock aside in a bowl.
Return pot to a medium flame, add olive oil and butter and melt together. Finely chop remaining half of onion. Add to pot and cook until soft and translucent, about 5 minutes. Stir in garlic and cook another minute or two. Season well with salt and pepper. Add peppers and squash and cook until soft, 7 or so minutes, stir often. Season again with more salt and pepper. Add reserved corn stock. Increase heat and bring liquid to a boil. Add corn kernels. Reduce heat and simmer about 5 minutes. Add Fava beans and cook a few minutes more. Remove from heat and let stand to cool.
Purée 3/4 of vegetables and broth with an emersion blender or in a food processor. Transfer to a bowl and stir in remaining soup. This is not an exact science so be prepared to tinker with amounts so that soup is desired consistency. Purée in batches. Refrigerate until ready to serve but for at least one hour. Stir in sour cream and adjust seasoning with salt and pepper. Serve with snipped chives.
Corn bread makes a good accompaniment. See our recipe for cornbread here.