Cold Corn Soup for Summer
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Chilling
4 hrs
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Servings
6
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Calories
374 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Cold Corn Soup for Summer
Description
Cold Corn Soup for Summer centers on fresh yellow corn kernels cooked in a rich corn stock made by simmering corn cobs in water. Aromatics including onion, celery, leek, and garlic are sautéed in butter, then combined with the corn and corn stock. A sachet of herbs and spices including thyme, bay leaf, black peppercorns, and coriander seeds infuses the soup with delicate, complementary flavors during simmering.
The soup is enriched by adding full-fat cream and simmering briefly before blending the mixture until smooth. Straining removes any solids or spice residue for a silky texture. Chilling the soup accentuates its sweet corn flavor and makes it refreshing for warm weather.
Optionally, sautéed corn kernels and sliced green onion can garnish the soup, adding texture and fresh notes. The recipe includes tips for substituting frozen corn with chicken stock and creating the herb sachet with or without cheesecloth. The soup keeps refrigerated for up to five days.
Ingredients
Corn stock:
- 8 yellow corn Note 1 for frozen corn, ears
- 3 litres / 3 quarts water
Corn soup:
- 100g/ 7 tbsp butter unsalted
- 2 garlic chopped, cloves
- 1/2 onion , finely sliced
- 1 celery sliced, stalk
- 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
Herb Spice Sachet (Note 2):
- 2 thyme sprigs
- 1 bay leaf , preferably fresh otherwise dried
- 1 tsp black peppercorns
- 1 tsp coriander seeds
Optional Garnish:
- corn kernels sautéed in butter until golden with a pinch of salt and pepper, extra
- 1/4 cup green onion , finely sliced
Instructions
- Cut off kernels: Cut the corn kernels off the cobs and transfer to a bowl.
- Corn stock: 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 litres. 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 then cook for 6 to 7 minutes.
- Simmer: Add the corn stock and the sachet. Bring it 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 + 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 hot liquid. You will see me do this in the recipe video.
- Strain: Pass through a fine sieve.
- Adjust salt: Taste and add more salt if needed.
- Chill and serve: Cool, then transfer to the fridge to chill completely. Intended to be served chilled or cool, but also great at room temperture or warm!
- How to 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 sauteed in butter with green onion slices and a drizzle of extra virgin olive oil (basil oil would be even more incredible!).
Notes
- If using frozen corn instead of fresh, use 10 cups frozen corn and substitute chicken stock for corn stock.
- Create a herb-spice sachet to infuse flavors without leaving bits in the soup; if cheesecloth isn’t available, add herbs directly and strain before serving.
- Store the soup in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374cal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 543mg | 23% |
| Potassium | 416mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1397IU | 28% |
| Vitamin C | 11mg | 12% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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