Description
This Cold Corn Soup is a refreshing and creamy summer dish made from fresh corn kernels and a homemade corn stock infused with aromatic herbs and spices. Lightly sautéed vegetables add depth, and the soup is blended smooth, sieved for a silky texture, then chilled for serving. Ideal as a chilled appetizer or light meal, garnished with sautéed corn kernels, green onion, and a drizzle of olive oil.
Ingredients
Scale
Main Ingredients
- 8 ears yellow corn (fresh or frozen, see note below)
- 3 litres / 3 quarts water
- 100g / 7 tbsp unsalted butter
- 2 garlic cloves, chopped
- 1/2 onion, finely sliced
- 1 celery stalk, sliced
- 1/2 leek, white part only, finely sliced (substitute for 1/2 onion)
- 1 tsp cooking/kosher salt, plus more to taste
- 1 cup full fat cream
Herbs and Spices
- 2 sprigs thyme
- 1 bay leaf (preferably fresh, otherwise dried)
- 1 tsp black peppercorns
- 1 tsp coriander seeds
Garnish
- Extra corn kernels, sautéed in butter until golden with a pinch of salt and pepper
- 1/4 cup green onion, finely sliced
- Drizzle of extra virgin olive oil or basil oil (optional)
Instructions
- Cut off kernels: Carefully cut the corn kernels off the cobs and transfer them to a bowl for later use.
- Prepare corn stock: Cut the corn cobs in half and place them in a large pot with 3 litres of water. Bring to a boil, then reduce to medium low heat and simmer for 30 minutes to extract flavor. Strain the stock, aiming for about 2 litres. If you have more, simmer to reduce; if less, add water to reach 2 litres.
- Create herb sachet: Bundle the bay leaf, thyme sprigs, black peppercorns, and coriander seeds in a small piece of cheesecloth and tie securely with cooking twine. This sachet will infuse the soup during simmering.
- Sauté aromatics: Melt the unsalted butter in a pot over medium-high heat. Add the finely sliced onion, sliced celery, leek, and chopped garlic. Cook for 4 to 5 minutes until the vegetables are soft and fragrant.
- Cook corn kernels: Add the fresh corn kernels to the sautéed aromatics and cook for 6 to 7 minutes, allowing the corn to soften and release sweetness.
- Simmer soup: Pour in the prepared corn stock along with the herb sachet. Bring the mixture to a boil, then reduce heat and simmer gently for 20 minutes to let flavors meld.
- Add cream: Stir in the full-fat cream and cook for an additional 3 minutes to enrich the soup.
- Blend and sieve: Remove and discard the herb sachet. Blend the soup in batches at high speed until smooth. Exercise caution blending hot liquids: either allow soup to cool before blending or keep blender lid’s feeding tube open covered with a folded tea towel to prevent pressure buildup.
- Strain soup: Pass the blended soup through a fine sieve to achieve a silky, smooth texture.
- Adjust seasoning: Taste the soup and add additional salt as needed to balance flavors.
- Chill and serve: Allow the soup to cool completely, then transfer to the refrigerator to chill. The soup can be enjoyed chilled, at room temperature, or warmed depending on preference.
- Serve with garnish: Serve in shot glasses as canapés, tea cups as a starter, or bowls for a light meal. Garnish with sautéed corn kernels, sliced green onions, and a drizzle of extra virgin olive oil or basil oil for an elevated finish.
Notes
- Frozen corn: If using frozen corn instead of fresh, thaw completely before use and reduce cooking time slightly as frozen corn is already partially cooked.
- Soup explosion caution: When blending hot soup, vent the blender lid and cover with a kitchen towel to prevent steam explosions and burns.
- Herb sachet: Using a cheesecloth sachet makes it easy to remove herbs and seeds after simmering for a clean texture.
- Serving options: This soup is versatile – enjoy chilled for a refreshing summer option or warmed for a comforting dish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: cold corn soup, summer soup, creamy corn soup, chilled soup, vegetable soup, easy soup recipe
