Summer is wrapping up. When I was younger I associated that with the end of Fun. Now I couldn’t be more excited – I get to put away my puffy jacket, bring out the skirts and tank tops, and buy myself some pumpkin flavored groceries. So soon!
In the meantime, I will eat this soup because it is good. Summery, and good.
salt and pepper
red pepper flakes
8 cherry tomatoes, diced
1 tablespoon aged balsamic vinegar
1 ounce goat cheese, crumbled
In a large pot, heat bacon fat (or let a slice of bacon cook in the pan for a minute or two then remove). Add onion and garlic to the pot and cook for 2-3 minutes. Add in corn, setting aside 2 tablespoons worth of kernels to add in later, and cook another couple minutes. Pour broth and milk into the pot and bring to a simmer, 5-7 more minutes.
Put diced tomatoes and balsamic vinegar in a small bowl and chill in the refrigerator until serving.
In a blender (or use immersion blender) puree the ingredients for 2-3 minutes or until very smooth. Pour into bowls and serve with remaining corn kernels, tomatoes, and goat cheese. Finish with salt and pepper to taste. Fresh basil would be a nice addition, if you have it on hand.