A summer meal that takes advantage of the goodness of fresh sweet corn and garden tomatoes.
Ingredients:
2 – 3 onions, chopped, approximately 1 1/2 cups
2 tablespoons of sunflower oil
2 tablespoons fresh thyme, chopped
2 tablespoons fresh oregano, chopped
2 – 3 large fresh tomatoes, chopped
28 ounces of your favorite canned diced tomatoes
1 T miso
4 cups water
4 ears of corn
¼ cup white flour
1 cup heavy cream
salt & freshly ground pepper to taste
¼ cup parsley, chopped
freshly grated cheddar cheese
Heat sunflower oil in a 3 quart soup pot over medium heat, then saute the onions, along with the thyme, oregano and a good sprinkle of salt, until lightly browned.
Add the miso and let that caramelize for a minute or two.
Add both the fresh and the canned tomatoes along with the water and mix well. Simmer for half and hour, covered, over low heat.
Place flour in a 2 cup measure or small bowl. Slowly add 1 cup of cream and whisk until completely smooth. Slowly add a ladle full of soup to the cream mixture. Stir. Add another ladle of soup and when combined, add the cream mixture to the tomatoes and onions.
Continue to simmer over very low heat.
Shuck corn and remove all silk. Cut kernels from ears and add to soup along with parsley and a few gridings of fresh black pepper.
Simmer for an additional 15 minutes, test for seasoning, and then serve hot, garnishing with grated cheddar and a bit more parsley.
