Chilled Corn Soup with Sauteed Corn
A silky cold soup built on a sweet stock made from fresh corn cobs, finished with cream and topped with golden sauteed kernels.
Equipment
- Large Stockpot
- Large pot
- Blender
- Fine mesh sieve
- Cheesecloth and kitchen twine
Ingredients
Main Ingredients
- 8 ears yellow corn kernels cut off, cobs saved
- 12 cup water for the cob stock
- 7 tbsp unsalted butter for the soup
- 2 cloves garlic chopped
- ½ yellow onion finely sliced
- 1 celery stalk sliced
- ½ leek white part only, finely sliced, or use 1/2 onion
- 1 tsp kosher salt plus more to taste
- 1 cup heavy cream full fat
- 2 sprigs fresh thyme for the sachet
- 1 bay leaf for the sachet
- 1 tsp black peppercorns for the sachet
- 1 tsp coriander seeds for the sachet
- 1 cup corn kernels for the garnish
- 1 tbsp unsalted butter for the garnish
- ¼ cup green onion sliced, for the garnish
- 1 tbsp extra virgin olive oil for drizzling
Instructions
Cooking
- Cut and save. Slice the kernels from 8 ears into a bowl and halve the cobs.
- Make the corn stock. Simmer the cobs in 12 cups of water for 30 minutes, strain, and adjust to 8 cups by reducing or adding water.
- Tie the sachet. Wrap the bay leaf, thyme, peppercorns, and coriander seeds in cheesecloth and tie it closed.
- Sweat the vegetables. Melt 7 tablespoons of butter over medium-high heat and cook the onion, celery, leek, and garlic 4 to 5 minutes until tender.
- Add the corn. Stir in the kernels and cook 6 to 7 minutes until bright and fragrant.
- Simmer. Add the stock, sachet, and salt, simmer 20 minutes, then stir in the cream and heat 3 minutes.
- Blend. Discard the sachet, puree in batches with the lid vented, strain through a fine sieve, and adjust the salt.
- Chill and serve. Refrigerate until cold, about 3 hours. Brown the garnish kernels in 1 tablespoon of butter and serve over the soup with green onion and olive oil.
Notes
Substitutions: Use 2 quarts low sodium vegetable broth with frozen corn instead of the cob stock.
Tips: Vent the blender lid for hot soup and strain for a silky texture.
Storage: Refrigerate up to 3 days. Do not freeze.