The trick to making this soup so thick is the starchy cob.
Yields6 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
2tbspcanola oil
2medium leeks, white and pale green parts only, well cleaned and finely chopped (about 1 1/2 cups)
2cloves garlic, crushed
6ears of corn, kernels cut off from cobs, cobs split in half and reserved (you can use frozen cobs if you do not use fresh corn)
2bay leaves
2tspdried tarragon
1qthomemade or store-bought chicken stock or more if needed
Kosher salt and freshly ground black pepper
1tbspminced fresh chives or 1 teaspoon dried
Extra-virgin olive oil, for serving
1
Heat canola oil over medium heat in a pressure cooker. Add leeks and garlic and cook, stirring frequently, until softened but not browned, about 4 Minutes.
2
Add corn with cobs, bay leaves, tarragon, and enough chicken stock to barely cover corn (the cobs might still be sticking out a bit). Stir to combine. Seal pressure cooker and bring to high pressure. Cook for 15 Minutes. Release pressure using quick-release method and uncover. Discard corn cobs, bay leaves, and tarragon stems.
3
Using an immersion blender, blend until completely smooth, adding more chicken stock if necessary. Adjust seasonings to taste with salt and pepper. Serve soup immediately with minced tarragon leaves and chives and a drizzle of olive oil, or chill and serve cold. Once chilled, if the soup is too thick, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency is reached.
Ingredients
2tbspcanola oil
2medium leeks, white and pale green parts only, well cleaned and finely chopped (about 1 1/2 cups)
2cloves garlic, crushed
6ears of corn, kernels cut off from cobs, cobs split in half and reserved (you can use frozen cobs if you do not use fresh corn)
2bay leaves
2tspdried tarragon
1qthomemade or store-bought chicken stock or more if needed
Kosher salt and freshly ground black pepper
1tbspminced fresh chives or 1 teaspoon dried
Extra-virgin olive oil, for serving
Directions
1
Heat canola oil over medium heat in a pressure cooker. Add leeks and garlic and cook, stirring frequently, until softened but not browned, about 4 Minutes.
2
Add corn with cobs, bay leaves, tarragon, and enough chicken stock to barely cover corn (the cobs might still be sticking out a bit). Stir to combine. Seal pressure cooker and bring to high pressure. Cook for 15 Minutes. Release pressure using quick-release method and uncover. Discard corn cobs, bay leaves, and tarragon stems.
3
Using an immersion blender, blend until completely smooth, adding more chicken stock if necessary. Adjust seasonings to taste with salt and pepper. Serve soup immediately with minced tarragon leaves and chives and a drizzle of olive oil, or chill and serve cold. Once chilled, if the soup is too thick, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency is reached.
