🍽️Soup

Creamy Berkshire Corn Soup

Name: Creamy Berkshire Corn Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 1 onion, finely chopped; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1 whole chili pepper; 1 bay leaf; 2 tablespoons tomato paste; 1 teaspoon salt; 0.4 teaspoon white pepper; 2 cups water; 2 tablespoons sugar; 1 cup cooked yellow corn; ½ cup cream; 4 red cabbage leaves, for garnish

"Indulge in a velvet-smooth harvest classic that balances the golden sweetness of Berkshire corn with a sophisticated, creamy finish."

Prep:10 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1 onion, finely chopped
1 tablespoon butter
1 tablespoon all-purpose flour
1 whole chili pepper
1 bay leaf
2 tablespoons tomato paste
1 teaspoon salt
0.4 teaspoon white pepper
2 cups water
2 tablespoons sugar
1 cup cooked yellow corn
½ cup cream
4 red cabbage leaves, for garnish

🌱 Vegetarian🌱 Nut-Free🌱 Egg-Free⚡ Medium

❤️Health62%

😋Taste88%

🥳Joy82%

👨‍🍳Difficulty35/100

📜 The Story

Drawing inspiration from the fertile harvest seasons of the Berkshire hills, this soup evolves from a rustic New England chowder into a refined, velvet-textured bisque. The addition of tomato paste and sugar reflects mid-century American culinary influences that sought to balance the earthy sweetness of late-summer corn.

🧬 Flavor DNA

🍋Sour

2/10

🧂Salty

5/10

🌶️Spicy

3/10

🍯Sweet

8/10

🍄umami

5/10

☕Bitter

1/10

✨ Sensory Profile

"A luxurious, golden-hued embrace that coats the palate in a velvety smoothness, releasing the nostalgic aroma of sun-ripened corn and subtle buttery undertones. The experience is finished with a visually striking drizzle of white cream and the crisp, cool crunch of fresh red cabbage."

Chef's Mastery

💡

The Secret

For an extra layer of complexity, char the corn kernels in a dry cast-iron skillet until slightly blackened before adding them to the pot to introduce a delicate smokiness.

⚠️

Avoid This

Adding the cream directly into a boiling pot, which can cause it to separate; always whisk it separately and use it as a finishing drizzle for the best mouthfeel.

❄️

Storage

Keep in an airtight container for up to 3 days in the refrigerator; when reheating, add a tablespoon of water or milk to restore the original silkiness.

Instructions

Melt the butter in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring frequently, until soft and translucent.

Add the bay leaf, chili pepper, and flour. Cook for about 2 minutes, stirring constantly, to eliminate the raw flour taste without browning.

Stir in the tomato paste, salt, white pepper, sugar, and water. Lower the heat slightly and let the soup simmer for about 20 minutes, stirring occasionally so the flavors blend evenly.

Add the cooked yellow corn and continue simmering for another 10 minutes until the soup is well developed and aromatic.

Remove the bay leaf and chili pepper. Blend or strain the soup until completely smooth and uniform in texture.

Lightly whisk the cream. Ladle the soup into bowls, drizzle the cream over the surface, and garnish with red cabbage leaves before serving.