Cold Corn Soup
A refreshing chilled soup made with sweet corn, perfect for summer gatherings or a light lunch.
Ingredients
Main Ingredients
- 8 ears ears yellow corn Note 1 for frozen corn
- 3 liters water 3 quarts
- 100 g unsalted butter 7 tbsp
- 2 cloves garlic chopped
- 0.5 onion onion finely sliced
- 1 stalk celery sliced
- 0.5 leek 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 thyme
- 1 leaf bay leaf preferably fresh, otherwise dried
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 0.25 cup green onion finely sliced
- 1 cup extra corn kernels sautéed in butter until golden with a pinch of salt and pepper
Instructions
Preparation
- Cut the corn kernels off the cobs and transfer to a bowl.
- Cut the cobs in half. Place in a large pot with the water. Bring to a boil, then reduce to medium-low and simmer for 30 minutes. Strain – it should be 2 liters. If it’s much more, simmer to reduce. If less, top up with water.
- 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.
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, then cook for 6 to 7 minutes.
- Add the corn stock and the sachet. Bring it to a boil and let it simmer for 20 minutes.
- Add the cream and cook for 3 minutes.
- Remove the sachet. Blend in batches in a blender on high speed until smooth. CAUTION! Hot liquid + tightly sealed blender lid = soup explosion! To avoid this, either cool before blending or remove the lid of the feeding tube in the blender lid. Cover the exposed hole with a folded tea towel as you blend the hot liquid.
- Pass through a fine sieve.
- Taste and add more salt if needed.
Serving
- Cool, then transfer to the fridge to chill completely. Intended to be served chilled or cool, but also great at room temperature or warm!
- Serve in shot glasses as a canape, tea cups as a small starter, or bowls as a meal with hunks of crusty bread. Garnish with kernels sautéed in butter, green onion slices, and a drizzle of extra virgin olive oil.
Notes
If storing leftovers, keep in an airtight container for up to three days. Avoid freezing, as the cream may separate once thawed. For a spicier version, add a pinch of cayenne pepper or diced jalapeños during sautéing. Substitute some of the cream for coconut milk for a different flavor profile.