Author Notes
Delicious, smooth and creamy chilled corn soup. Perfect for those hot summer days and a great way to use fresh sweet corn. BONUS- no heavy cream! I found this recipe on the Wild Greens and Sardines food blog (recipe cred below), and it was just so delicious I wanted to post this for everyone to see! I ended up making my own veggie stock with the ears of corn and veggies on hand per recipe suggestion.
100% Recipe Cred: Wild Greens and Sardines
http://www.wildgreensandsardines.com/2015/08/chilled-corn-soup.html?m=1
—Tara
Ingredients
- For the soup
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3 tablespoons
butter and/or olive oil
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1
leek, cleaned well and chopped
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2
small shallots, chopped
-
2
cloves of garlic, chopped
-
1
jalapeno diced
-
6
ears of sweet corn (about 5 cups, plus extra for garnish)
-
4 cups
vegetable stock (more if needed)
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1 teaspoon
tumeric
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sea salt and freshly ground black pepper to taste
-
squeeze of lime
- Garnishes
-
cherry tomatoes, quartered
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corn kernals, raw
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jalapeno, minced
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basil leaves
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smoked mussels (or smoked fish, such as hot smoked salmon)
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drizzle of extra virgin olive oil
Directions
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Heat the butter/olive oil in a soup pot. Add the leek, shallot, and garlic and saute until softened, but not browned, about 5 minutes.
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Add the corn, season with salt (~ 1 teaspoon) and pepper, and cook 6-8 minutes, stirring from time to time.
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Add the stock and simmer another 6-8 minutes until the corn is soft.
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Transfer to a high speed blender. Add a squeeze of lime. Blend until very smooth. Taste and re-season, adding more salt or lime juice.
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Let cool. Chill in the refrigerator. Once you are ready to serve, re-blend, adding more stock if needed.
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Serve with with some or all of the suggested garnishes.
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