|8 Ears||Sweet Corn|
|3 Medium||Shallots, thinly sliced|
|1 tsp||Fresh Thyme, stems discarded|
|1 Large||Bay Leaf|
|2 Whole||Garlic Cloves, minced|
|2 Quarts||Chicken (or Vegetable) Stock|
|1 Cup||Heavy Whipping Cream|
|1 Bunch||Chives, finely minced|
|1/4 Cups + 1 TBSP||Garlic Infused Olive Oil|
|2 TBSP||Ultra-Premium Robust Extra Virgin Olive Oil|
|To Taste||Sea Salt & Freshly Ground Black Pepper|
Note: Optimally, this recipe is made in a pressure cooker. However, excellent results can be achieved on the stove top.
Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl. Cut the cobs in half and reserve.
In a 8+ quart pressure cooker or stock pot, heat Garlic infused Olive Oil. Saute shallots for 5 minutes or until slightly golden. Reserve a few for garnish. To the rest, add garlic and thyme. Saute for one minute, making sure that the garlic does not burned.
Add stock, corn, and cobs. If using a pressure cooker, cook under pressure for 15 minutes. If cooking via stove top, simmer the pot gently over low heat for 45 minutes.
Meanwhile, saute the remaining shallot in 1 TBSP of Garlic Infused Olive Oil until caramelized. Reserve for garnish.
At the end of the cooking process, remove cobs and bay leaf. Puree the soup in batches in a food processor or blender. Strain through a fine mesh strainer, discarding any corn particulate. Return to pot. Add cream. Adjust salt and pepper to taste.
To serve, ladle into bowls. Garnish with minced chives, caramelized shallots, ground pepper, and a nice drizzle of Ultra-Premium Robust Extra Virgin Olive Oil.