The soup takes just 45 minutes to prepare. It begins by sautéing onions in the oil. Next, garlic cloves and corn (removed from the cob) are added to the pot along with six cups of water. I followed the recommendation of one cook that suggested scraping the cobs to extract the milk and to add the cobs to the pot for more corn flavor. The mixture required approximately 10-15 minutes of cooking to get the kernels tender. The soup is then pureed in a blender and passed through a fine-mesh strainer, pressing out all the liquids. I dismissed the last step as I liked both the consistency and mouth feel of the soup as is.
The soup had a nice thick consistency, was light tasting with lots of corn flavor. The only seasoning added to the soup is salt and pepper. I can’t wait to make this again. Our CSA box for week 19 includes some late season corn, maybe one last pot.
Recently, I got hooked on a PBS mini series called, “How She Rolls.” This series is based on Carrie Morey and her business “Callie’s Hot Little Biscuit” in Charleston, South Carolina. It covers how Callie’s started, opening a new store, working through the pandemic, writing a cook book and expanding the company’s sales base.
There’s something about warm bread and butter that I love. Perhaps it’s the comfort it brings like a tiny hug or how it helps to sop up the last tasty morsels of a delicious meal. During one of the episodes Carrie mentioned that her biscuits contain cream cheese. It just so happened had a small quantity of cream cheese left from another recipe. I did an internet search and found the recipe on the Today Show’s website for Callie’s Buttermilk Biscuits (March 6, 2019). Besides the cream cheese you’ll need self-rising flour, butter and buttermilk.
Callie’s Buttermilk Biscuits uses White Lily Flour, which I couldn’t find in my local grocery stores. White Lily Self-Rising Flour is made with 100% soft winter wheat. As a substitute, I used cake flour and for each cup of flour needed, I added 1-1/2 teaspoons of baking powder and ¼ teaspoon of salt. The recipe is easy to prepare and can be made in approximately 30 minutes. I baked the biscuits in a cast-iron fry pan and used a biscuit cutter to cut them out of the rolled-out dough.
The biscuits are delightful. They’re light, tender and they were the perfect size (I used a 3-inch biscuit cutter). They would make a great accompaniment to a beef stew or hearty vegetable soup.
The corn was made into Creamy Corn Soup with Basil a recipe by David Tanis
Featured in: A Menu to Savor the Final Moments of Summer, The New York Times, August 27, 2021
Creamy Corn Soup with Basil
Yield: 6 servings
Time: 5 minutes
“This soup is divine when made with freshly picked sweet summer corn. There is no cream or dairy: The creaminess comes from thoroughly whizzing the corn. For the creamiest texture, pass the puréed soup through a fine-mesh sieve.”
3 tablespoons extra-virgin olive oil, plus more for serving
2 large white or yellow onions, chopped (about 4 cups)
Kosher salt (Diamond Crystal) and black pepper
6 large garlic cloves, peeled and left whole
4 cups corn kernels (from about 8 ears) *
2 cups sliced squash blossoms (from about 18 blossoms, optional)
Handful of fresh basil leaves, for serving
*After reading some of the posted comments, I followed the suggestion of other cooks and (step 3) add the cobs to the water. After the soup was done, I used KitchenAid K400 Blender. Another cook used her immersion blender and said it worked fine.
Callie's Buttermilk Biscuits
Recipe by Carrie Morey and Callie White
From the Today Show
March 6, 2019
Carrie Morey’s company is Callie Little Hot Biscuit
Cook time: 18 minutes
Prep time: 15 minutes
2 cups self-rising flour (White Lily preferred), plus more for dusting
5 tablespoons butter (4 tablespoons cut into small cubes, at room temperature and 1 tablespoon melted)
¼ cup cream cheese, at room temperature
¾ cup whole milk
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.