Cold Corn Soup for Summer
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(10)
Ingredients
6 servings
- 8 ears yellow corn (Note 1 for frozen corn)
- 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 (sub 1/2 onion)
- 1 tsp salt (, cooking/kosher salt, plus more as needed)
- 1 cup cream (, full fat)
- 2 sprigs of thyme
- 1 bay leaf (, preferably fresh otherwise dried)
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- Extra corn kernels (, sautéed in butter until golden with a pinch of salt and pepper)
- 1/4 cup green onion (, finely sliced)
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Preparation
Step 1
Cut off kernels: Cut the corn kernels off the cobs and transfer to a bowl.
Step 2
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.
Step 3
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.
Step 4
Sauté aromatics: Melt butter in a pot over medium high heat. Add onion, celery, leek and garlic. Cook for 4 - 5 minutes until soft.
Step 5
Cook corn: Add corn kernels then cook for 6 to 7 minutes.
Step 6
Simmer: Add the corn stock and the sachet. Bring it to a boil and let it simmer for 20 minutes.
Step 7
Cream: Add the cream and cook for 3 minutes.
Step 8
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.
Step 9
Strain: Pass through a fine sieve.
Step 10
Adjust salt: Taste and add more salt if needed.
Step 11
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!
Step 12
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!).
Step 13
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