Roasted Corn and Beef Soup
Corn and beef are two things American cuisine is known for, and this soup brings the two together harmoniously. The foundation of the soup is a deeply flavorful corn stock made by simmering the roasted corn cobs in chicken stock to infuse their flavor. As the stock simmers, the beef is seared, and the corn kernels are sautéed with onion and garlic. Then the stock is strained and added, and the soup is simmered until the beef is tender. Sliced scallions add color and their oniony freshness to finish the soup. A great, satisfying soup to serve on a summer evening.
Heat & Knives
The Recipe
Source: An American Place by Larry Forgione
12 ears corn (in the husk)
8 cups dark poultry stock or canned beef broth
1 1/2 pounds beef chuck, cut into 1/2-inch cubes
salt and freshly ground black pepper
2 tablespoons vegetable oil
2 medium onions, finely chopped
2 tablespoons minced garlic
2 tablespoons crushed black peppercorns
1/4 cup thinly sliced scallions
Preheat the oven to 450 F.
Place the ears of corn directly on an oven rack and roast, turning, for 15 to 20 minutes, until the husks are evenly browned. Let cool.
When the corn is cool enough to handle, remove the husks and silk. Cut the kernels from the cobs with a sharp knife and set aside.
Chop or break the cobs into pieces and put them in a large saucepan. Add the stock and bring to a boil. Lower the heat and simmer for 20 minutes.
Meanwhile, season the meat with salt and pepper. Heat the oil in a large heavy saucepan until very hot. Add the beef and sauté over high heat until evenly browned. Add the reserved corn kernels and cook for 1 to 2 minutes. Add the onion, garlic, and crushed peppercorns and cook, stirring, for 2 to 3 minutes, until the onions soften.
Strain the stock and add it to the meat. Simmer for 20 to 30 minutes, or until the meat is tender, skimming off any fat that rises to the surface. Stir in the scallions and serve.
