Technique
Miyan Masara (Corn Soup)
1 medium yellow onion (about 6 ounces), halved
Ingredients · Servings 4
- 4 ears fresh sweet corn
- 1 medium yellow onion (about 6 ounces), halved
- 3 medium carrots (about 6 ounces), roughly chopped (1 ½ cups)
- 2 celery stalks, roughly chopped (1 cup)
- 4 cups cold water
- 2 tablespoons neutral oil, such as safflower, grapeseed or canola oil
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, smashed
- 1 Scotch bonnet or habanero pepper, halved, seeds in or out
- 2 teaspoons kosher salt (such as Diamond Crystal), more to taste
- ¼ cup roasted unsalted peanuts, roughly chopped
- 1 tablespoon fresh lime juice (from 1 fresh lime)
- ¼ cup plus 2 tablespoons maishanu or ghee
- ¼ teaspoon ground cayenne
- ¼ cup crumbled goat cheese
- ¼ cup crispy shallots, homemade or store-bought
Method · 1 h 5 min
- Prepare the stock: Shuck corn, reserving cobs. Using a paring knife, slice kernels into a medium bowl. Set aside.
- Add corn cobs, onion, carrots, celery and cold water to a large stockpot over medium-high. Bring to a boil. Reduce heat to medium to maintain a gentle simmer. Cook, uncovered, until vegetables are softened and liquid is three-fourths of the original volume, about 30 minutes. Strain through a fine-mesh sieve and discard solids. You should have about 4 cups stock.
- Prepare the soup: Add oil to a large, heavy-bottomed pot and place over medium heat. Add onion and cook, stirring occasionally, until softened and caramelized in spots, 10 to 12 minutes. Add garlic and Scotch bonnet, and cook until fragrant and softened, about 2 minutes. Add 1 teaspoon salt and reserved corn kernels, stirring to coat with onion mix. Cook until corn is bright yellow and warmed through, about 6 minutes.
- Stir in remaining teaspoon salt and peanuts. Pour in all the prepared stock, increase heat to medium-high and bring to a simmer, about 6 minutes. Reduce heat to medium-low, and simmer gently, stirring occasionally, until the liquid reduces by one-third, about 20 minutes.
- In a small pot or saucepan over low heat, melt the maishanu, 1 to 2 minutes.
- Working in batches, transfer the soup to a blender. Purée, beginning on low and gradually increasing the speed to high, until the soup is smooth, 4 minutes. (You can also use an immersion blender for this step.) With the motor running on low, stream in half of the melted maishanu. Pass through a fine-mesh sieve if a silky texture is desired, or leave as-is for a more rustic finish. Season to taste with lime juice, cayenne and more salt, if necessary.
- To serve, ladle hot soup into warm bowls. Serve immediately, finishing with a drizzle of warm maishanu, a spoonful of crumbled goat cheese and a handful of crispy shallots.
- Step 1. Prepare the stock: Shuck corn, reserving cobs. Using a paring knife, slice kernels into a medium bowl. Set aside.
- Step 2. Add corn cobs, onion, carrots, celery and cold water to a large stockpot over medium-high. Bring to a boil. Reduce heat to medium to maintain a gentle simmer. Cook, uncovered, until vegetables are softened and liquid is three-fourths of the original volume, about 30 minutes. Strain through a fine-mesh sieve and discard solids. You should have about 4 cups stock.
- Step 3. Prepare the soup: Add oil to a large, heavy-bottomed pot and place over medium heat. Add onion and cook, stirring occasionally, until softened and caramelized in spots, 10 to 12 minutes. Add garlic and Scotch bonnet, and cook until fragrant and softened, about 2 minutes. Add 1 teaspoon salt and reserved corn kernels, stirring to coat with onion mix. Cook until corn is bright yellow and warmed through, about 6 minutes.
- Step 4. Stir in remaining teaspoon salt and peanuts. Pour in all the prepared stock, increase heat to medium-high and bring to a simmer, about 6 minutes. Reduce heat to medium-low, and simmer gently, stirring occasionally, until the liquid reduces by one-third, about 20 minutes.
- Step 5. In a small pot or saucepan over low heat, melt the maishanu, 1 to 2 minutes.
- Step 6. Working in batches, transfer the soup to a blender. Purée, beginning on low and gradually increasing the speed to high, until the soup is smooth, 4 minutes. (You can also use an immersion blender for this step.) With the motor running on low, stream in half of the melted maishanu. Pass through a fine-mesh sieve if a silky texture is desired, or leave as-is for a more rustic finish. Season to taste with lime juice, cayenne and more salt, if necessary.
- Step 7. To serve, ladle hot soup into warm bowls. Serve immediately, finishing with a drizzle of warm maishanu, a spoonful of crumbled goat cheese and a handful of crispy shallots.
