Cold Corn Soup
A refreshing chilled soup made with fresh corn, perfect for summer gatherings and light meals.
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.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Can be frozen, leaving space for expansion. Experiment with herbs like dill or basil for different flavors.