Grilled sweet corn soup with garlic popcorn recipe

Ingredients

• 4 ears sweet corn, husked
• 2 tablespoons canola oil, preferably expeller-pressed
• Kosher salt and freshly ground black pepper
• 1 medium-size yellow onion, diced
• ½ tablespoon chopped garlic
• 3 cups low-sodium chicken stock, preferably organic
• 1½ cups skim milk, preferably organic
• 2 sprigs fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves

• 3 tablespoons unsalted butter
• 1 teaspoon finely chopped garlic
• 2 tablespoons canola oil
• ½ cup unpopped popcorn kernels
• 4 to 6 tablespoons Crème Fraîche

1. Prepare a gas or charcoal grill so that the heating elements or charcoal are medium-hot. Before you start the fire, rub the grate with a little canola oil to prevent sticking.
To prepare the Soup
2. Put the ears of corn in a large bowl. Add 1 tablespoon of the oil, and salt and pepper to taste, and roll the ears of corn in the oil to coat well.
3. Remove the corn from the bowl and grill for 6 to 8 minutes, turning the ears every 2 minutes so that they char lightly on all sides. Remove the corn from the grill and set aside to cool. When cool, hold the ears of corn upright over a plate or cutting board and using a sharp knife, slice the kernels from the cobs. Reserve the cobs.
4. In a large saucepan, heat the remaining tablespoon of oil over medium heat and when hot, add the onion and garlic and sauté slowly for 2 to 3 minutes or until the onion is translucent.
5. Add the chicken stock and milk, stir well, and bring to a boil before reducing the heat and bringing it down to a medium-low simmer. Adjust the heat up or down to maintain a gentle simmer. You do not want the soup to boil.
6. Add the cobs, thyme, and bay leaves to the saucepan. You may have to break the cobs in half to make them fit. Return the soup to a simmer and cook for 20 to 25 minutes. Remove the corn cobs, thyme sprigs, and bay leaves and discard.
7. Add the corn kernels to the soup and bring to a simmer. Cook for about 25 minutes longer, adjusting the heat to maintain a simmer and stirring occasionally. Let the soup cool for 10 to 15 minutes.
To Make the Popcorn
8. In a small microwave-safe dish, microwave the butter and garlic for about 30 to 50 seconds on medium power (depending on the microwave) or until melted. Remove the dish from the microwave and stir the contents to mix. Cover to keep warm. (Alternatively, melt the butter with the garlic in a small saucepan over medium-low heat.)
9. In a large, heavy pot with a tight-fitting lid, heat the canola oil over medium-high heat until hot but not smoking. Add the popcorn, cover tightly, and gently shake the covered pot for 2 to 3 minutes as the corn pops. Depending on the size of the pan and the heat of the flame, the corn may take a few minutes longer to pop, When the corn stops popping, remove the pot from the heat. Drizzle the popped corn with the warm garlic butter and set aside to cool for 5 to 10 minutes.
10. Ladle about half the soup into a blender and blend for 3 to 4 minutes or until very smooth. Transfer the blended soup to a large pot while you blend the remainder of the soup until smooth. Combine the blended soup; season to taste with salt and pepper. Return the soup to the saucepan and heat gently over medium heat until hot.
11. Ladle the hot soup into bowls and serve, garnished with a handful of popcorn and a swirl of crème fraîche.