53 Corn and collard soup. June 2018

Corn and collard soup.


12 cup white corn grits

2 tbsp. corn or other vegetable oil

¼ cup minced garlic

1 cup chopped onions

5 cups chicken stock

3 cups corn kernels, cooked

4 oz. collard greens, stemmed and thinly sliced crosswise

6 oz. Virginia sausage, cut diagonally into 14“-thick slices

1 pound yellow onions, chopped.

5 cups heavy cream

2 tbsp parsley, finely chopped

Kosher salt and freshly ground black pepper, to taste


Heat the oil in a large soup pot and sauté the garlic and 1 cup of chopped onions until the vegetables begin to brown lightly. Add the chicken stock and bring the mixture to a boil. Stream in the grits, stirring constantly until all the grits are in the stock. Lower the heat to a simmer and stir often until the grits soften (about 20 minutes.)

In a large sauté pan fry the cut up sausage until just done. Add the remaining chopped onion and sauté until they clear. Add the shredded collards to the onion and sausage, stirring until the collards turn a bright dark green. Add the sausage/collard mixture to the cooked grits, reserving about a tablespoon per portion for service. Stir well. Thin the soup with heavy cream and additional stock to achieve a smooth, pourable consistency. Adjust the seasoning with salt and pepper. Add the corn and simmer until the flavors blend, about 10 minutes.

Serve the soup in bowls and top each serving with the reserved sausage mix and chopped parsley.