- 1/2 cup (125mL) unsalted butter
- 5 cobs of fresh corn
- 1/2 white onion, peeled and diced
- 1 clove garlic
- 1 rib celery, diced
- 1 sprig thyme
- 1 small bunch basil
- 6 scallions (just the green parts)
- 1/4 cup (60ml) vegetable oil
- 4 small heirloom or kumato tomatoes
- Splash of olive oil
- Splash of sherry or red vinegar
- Salt and Pepper to taste
- Bring butter to a boil in a large pan on high heat. Immediately reduce heat to low and simmer, whisking regularly, until butter browns (about 15 minutes).
- Transfer to a bowl to cool. This should produce about 1/3 cup (80mL).
- Slice kernels from corn. Snap cobs in half and place in pot with at least 8 cups (2L) water to cover. Boil for 15 minutes, strain and discard solids.
- In a large pot on medium heat, sweat the onion, garlic and celery 1/4 cup (60mL) brown butter, stirring, until softened, about 10 minutes. Add the corn kernels, 4 cups (1L) corn stock and thyme. Simmer for 15 minutes.
- Cool for 5 minutes before transferring to blender and pureeing.
- Season to taste, adjusting texture with additional butter or stock.
- Pass through fine mesh strainer. Refrigerate.
- Prepare a pot of salted, boiling water and a bowl of ice water.
- Blanche and shock the basil and 4 of the scallions by boiling for 5 seconds and transferring to ice water.
- When cool, squeeze dry and use paper towel to tamp off excess water.
- Purée in blender with vegetable oil. Pass through fine mesh strainer.
- Slice tomatoes into bite-sized pieces.
- Slice remaining scallions.
- In mixing bowl, toss tomatoes with scallions, vinegar and olive oil.
- Add salt and pepper to taste.
Serve chilled soup in bowls garnished with tomatoes and drizzle of basil oil.