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Cream of Corn Soup

Ready In: 20 Minutes

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves 4

While the velouté base is simmering, grate the corn - if you have no special tool, run the cutting edge of a small knife down the center of each line of kernels, up-end an ear over a pie plate, and scrape out the pulp) with the back of a knife.
After the velouté has simmered 15 minutes, add the corn and simmer 5 minutes more - stirring up frequently from the bottom of the pan to prevent scorching. If too thick, add a little milk and/or optional cream.
Purée the soup if you want a smoother effect. Carefully correct seasoning.
*Ahead-of-time note: This soup gains in flavor when made an hour or more in advance. Warm flour-based soups and sauces will form a skin over their surface. The skin will not form if you stir the soup frequently until it is cool. Or fill a large kitchen spoon with stock or milk and lay the spoon just over the surface, tipping it to let the liquid float on top. Or lay a sheet of plastic wrap on top of the surface, pressing it in well.
Serving.
Bring to the simmer, stir in a little cream if you wish, taste again for seasoning, and serve either as it is or with a decoration of pepper rings sauted in butter.