Refreshing Cold Corn Soup for Hot Summer Days
Cold Corn Soup for Summer
Introduction
As the summer sun blazes down, there’s nothing quite as refreshing as a cool bowl of soup. Cold Corn Soup is the perfect dish to beat the heat and enjoy the season’s sweetness. Made primarily from fresh corn, this soup offers a delightful balance of flavors and textures, making it an ideal appetizer or light meal during hot days.
Why Make This Recipe
Cold Corn Soup is not just a tasty dish; it’s easy to prepare and requires very few ingredients. This soup celebrates the natural sweetness of corn, letting its fresh flavor shine. Plus, it’s great for gatherings, parties, or a quiet night in. Whether you’re cooling down on a sweltering day or looking for an elegant starter, this chilled soup fits the bill.
How to Make Cold Corn Soup
Ingredients:
- 8 ears yellow corn (Note 1 for frozen corn)
- 3 liters / 3 quarts water
- 100g / 7 tbsp unsalted butter
- 2 garlic cloves, chopped
- 1/2 onion, finely sliced
- 1 celery stalk, sliced
- 1/2 leek, white part only, finely sliced (sub 1/2 onion)
- 1 tsp salt, cooking/kosher salt, plus more as needed
- 1 cup cream, full fat
- 2 sprigs of thyme
- 1 bay leaf, preferably fresh, otherwise dried
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- Extra corn kernels, sautéed in butter until golden with a pinch of salt and pepper
- 1/4 cup green onion, finely sliced
Directions:
- Cut off kernels: Cut the corn kernels off the cobs and transfer to a bowl.
- Corn stock: Cut the cobs in half. Place them in a large pot with the water. Bring to a boil, then reduce to medium-low and simmer for 30 minutes. Strain – it should yield about 2 liters. If it’s much more, simmer to reduce. If less, top up with water.
- Sachet: Bundle the bay leaf, thyme, black peppercorns, and coriander seeds loosely in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.
- Sauté aromatics: Melt butter in a pot over medium-high heat. Add onion, celery, leek, and garlic. Cook for 4 – 5 minutes until soft.
- Cook corn: Add corn kernels and cook for 6 to 7 minutes.
- Simmer: Add the corn stock and sachet. Bring to a boil and let it simmer for 20 minutes.
- Cream: Add the cream and cook for 3 minutes.
- Blend and sieve: Remove the sachet. Blend in batches in a blender on high speed until smooth. Caution! Hot liquid can cause soup explosions if sealed tightly in the blender. Cool before blending or cover the hole in the lid with a folded tea towel.
- Strain: Pass the mixture through a fine sieve.
- Adjust salt: Taste and add more salt if needed.
- Chill and serve: Cool the soup, then transfer to the fridge to chill completely. It can be served chilled, cool, room temperature, or warm!
How to Serve Cold Corn Soup
You can serve Cold Corn Soup in various ways: in shot glasses for a canape, tea cups as a small starter, or in bowls as a meal. Garnish with sautéed corn kernels, green onion slices, and a drizzle of extra virgin olive oil. For an extra touch, basil oil can enhance the flavor.
How to Store Cold Corn Soup
Store the Cold Corn Soup in an airtight container in the refrigerator. It keeps well for up to 3 days. If you want to freeze it, make sure to leave some space in the container, as liquids expand when frozen.
Tips to Make Cold Corn Soup
- Use fresh corn when available for the best flavor.
- Experiment with herbs like dill or basil for a different taste profile.
- If using frozen corn, ensure to thaw it beforehand for better blending.
Variation
You can spice it up by adding diced jalapeños for a kick or blend in some avocado for a creamier texture. Some people also like to add different vegetables or garnishes based on personal preference.
FAQs
1. Can I make this soup ahead of time?
Yes, you can prepare it a day in advance. Just make sure to chill it before serving.
2. Can I use frozen corn?
Absolutely! If fresh corn is not available, frozen corn works perfectly.
3. Is it necessary to use cream?
While cream adds richness, you can use a dairy alternative or skip it if you prefer a lighter version of the soup.
Cold Corn Soup
Ingredients
Main Ingredients
- 8 ears yellow corn Fresh corn is preferred. Note 1 for frozen corn.
- 3 liters water Used for corn stock.
- 100 grams unsalted butter For sautéing aromatics.
- 2 cloves garlic, chopped Adds flavor.
- 1/2 onion, finely sliced Can substitute with leek.
- 1 stalk celery, sliced Adds flavor.
- 1/2 leek, white part only, finely sliced Can be substituted with onion.
- 1 tsp salt, cooking/kosher Plus more as needed.
- 1 cup cream, full fat Optional for a richer soup.
- 2 sprigs thyme Fresh preferred.
- 1 bay leaf Preferably fresh.
- 1 tsp black peppercorns For flavor in sachet.
- 1 tsp coriander seeds Part of the sachet for flavor.
- Extra corn kernels, sautéed in butter until golden with a pinch of salt and pepper For garnish.
- 1/4 cup green onion, finely sliced For garnish.
Instructions
Preparation
- Cut the corn kernels off the cobs and transfer to a bowl.
- Cut the cobs in half. Place them in a large pot with the water.
- Bring to a boil, then reduce to medium-low and simmer for 30 minutes. Strain – it should yield about 2 liters.
- Bundle the bay leaf, thyme, black peppercorns, and coriander seeds in cheesecloth to create a sachet. Tie with cooking twine.
Cooking
- Melt butter in a pot over medium-high heat. Add onion, celery, leek, and garlic. Cook for 4 – 5 minutes until soft.
- Add corn kernels and cook for 6 to 7 minutes.
- Add the corn stock and sachet. Bring to a boil and let it simmer for 20 minutes.
- Add the cream and cook for 3 minutes.
- Remove the sachet and blend in batches in a blender until smooth. Caution: hot liquid can cause explosions if sealed tightly.
- Pass the mixture through a fine sieve.
- Taste and add more salt if needed.
- Cool the soup, then transfer to the fridge to chill completely.
Serving
- Serve in shot glasses, tea cups, or bowls. Garnish with sautéed corn kernels, green onion slices, and a drizzle of olive oil.
