Corn Coconut Soup

Ingredients:

2 large yellow onions
3 quarts water
4 large ears or 5 medium- large fresh corn, kernels cut from cobs, cobs reserved
1 (1-inch) piece ginger, peeled and thinly sliced
4 garlic cloves, sliced
2 Tablespoons canola, safflower, or another neutral oil
2 1/2 teaspoons kosher salt, plus more to taste
1 (13.5-ounce) can full-fat coconut milk, well-stirred
Juice of half a lime
To garnish: Fresh cilantro leaves, lime wedges, toasted coconut flakes, chili oil or hot sauce

Directions:

Make corn stock: Thinly slice one of the onions and set aside. Cut the second onion into quarters. Place onion quarters, water, corn cobs, and ginger in a large pot. Bring to a boil over high heat; reduce to medium, and simmer 1 hour — uncovered, to encourage it to reduce and concentrate. Pour stock through a strainer into a heatproof bowl; discard solids. Season with 2 teaspoons salt.
Make soup: Heat 2 tablespoons oil in a large pot over medium. Add corn kernels, sliced onion, garlic and 1/2 teaspoon salt. Cook, stirring occasionally, until onion is translucent and soft, about 15 minutes. Add 4 cups of the reserved corn stock; bring to a boil over high. Reduce heat to medium, and simmer 20 minutes. Add coconut milk and lime juice. Remove from heat.
Working in batches, pour mixture into a blender. Secure lid but remove the center piece to allow steam to escape. Or, you can use an immersion blender in the pot. Process until very smooth. Pour soup through a strainer into a pot and discard solids.
Serve: Ladle into bowls. Top with garnishes of your choice.

Source: smittenkitchen.com

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