A summer soup with an elegant touch

Summer Sweet Corn Soup


  • 6 ears white corn
  • 1 medium yellow onion, diced small
  • ½ lb unsalted butter
  • 4 quarts water
  • kosher salt and fresh cracked pepper to taste
  • 2 tablespoons granulated sugar
  • 2 chives snipped
  • 4 strips good bacon


  • Remove corn kernels from the cobs with a knife
  • Break empty cobs in half with your hands and place in a medium sized stockpot, cover with the water and add the sugar and a couple big pinches of salt. Bring to a boil and then lower to a simmer for about one hour to create a corn stock.
  • In another medium sized stockpot, melt the butter without any color and sweat the onions on low heat until translucent. Add the corn kernels and a couple big pinches of salt and continue to sweat on low heat until corn is tender. Put aside ½ cup of the cooked corn and onions to garnish finished soup later.
  • Strain the corn stock from the corn cobs, discarding the cobs, and add to onion and corn kernels. Simmer together on low heat for one hour.
  • Puree soup in batches in a blender until there is a creamy and smooth consistency. Readjust seasoning if necessary.
  • Ladle into bowls and garnish with rendered bacon, snipped chives, and buttered corn kernels.

    About the restaurant:

    Baraka Restaurant
    288 Connecticut Street
    San Francisco, CA 94107
    T 415-255-0370
    >> Website: www.sfbaraka.com
    >> About the chef

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