6 ears olathe sweet corn
1 yellow onion diced
1 Tbls olive oil
4 strips of bacon cut into small pieces
1/2 cup cream
2 pinches saffron
1 cup white wine
4 cups chicken stock
1.5 tsp kosher salt
1 tsp cracked black pepper
juice of 1 lemon
cut the corn off the cob, reserve three cobs
in a large pot, fry the bacon over medium heat until crispy.
remove half the bacon with a slotted spoon.
add the olive oil and onions, sauté until translucent about 5 minutes.
add the corn and saffron, cook for 3 to 5 minutes, stir frequently allow the corn to caramelize.
deglaze with the white wine, use a wooden spoon to scrape the bottom.
add the salt and pepper and allow the wine to reduce 2 to 3 minutes
pour in the chicken stock, add the 3 reserved cobs and allow it to come to a simmer. cook uncovered for 20 minutes over low heat.
remove from the heat, discard the corn cobs.
ladle out 2 cups of the soup into a blender and add the cream. puree until smooth.
pour the pureed soup back into the pot and combine it.
season with lemon juice and salt and pepper to taste.
garnish with bacon and your favorite fresh herb
