Chilled Summer Corn Soup

Name: Chilled Summer Corn Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 8 ears yellow corn; 3000 ml water; 1 cup cream; 100 g unsalted butter; 1/2 onion; 1 celery stalk; 1/2 leek; 2 cloves garlic; 2 sprigs thyme; 1 bay leaf; 1 tsp black peppercorns; 1 tsp coriander seeds; 1 tsp salt; 1/2 cup extra corn kernels; 1/4 cup green onion

This silky chilled corn soup captures the sweetness of peak summer corn with a rich homemade corn stock, buttery aromatics, and a splash of cream. Serve it cold as an elegant starter or light lunch with a simple garnish of sauteed corn and green onion.

Servings6 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

yellow corn
8 ears
water
3000 ml
cream
1 cup
unsalted butter
100 g
onion
0.5
celery stalk
1
leek
0.5
garlic
2 cloves
thyme
2 sprigs
bay leaf
1
black peppercorns
1 tsp
coriander seeds
1 tsp
salt
1 tsp
extra corn kernels
0.5 cup
green onion
0.3 cup

Step-by-Step Instructions

Cut the kernels from the corn cobs and set the kernels aside. Cut each cob in half.

Make the corn stock: place the corn cobs in a large pot with 3000 ml water. Bring to a boil, reduce the heat to medium-low, and simmer for 30 minutes. Strain the stock and discard the cobs. You should have about 2000 ml stock; if you have more, simmer it down, and if you have less, top it up with water.

Prepare the herb sachet by wrapping the thyme, bay leaf, black peppercorns, and coriander seeds in cheesecloth. Tie securely with kitchen twine.

In a large soup pot, melt the butter over medium heat. Add the onion, celery, leek, and garlic, then cook for 4 to 5 minutes until softened but not browned.

Add the corn kernels and cook for 6 to 7 minutes, stirring often, until the corn is glossy and lightly softened.