Cold Corn Soup for summer!
Ingredients
Corn stock
- 8 ears yellow corn (Note 1 for frozen corn)
- 3 litres / 3 quarts water
Corn soup
- 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
Herb Spice Sachet (Note 2)
- 2 sprigs of thyme
- 1 bay leaf, preferably fresh otherwise dried
- 1 tsp black peppercorns
- 1 tsp coriander seeds
Optional Garnish
- Extra corn kernels, sautéed in butter until golden with a pinch of salt and pepper
- 1/4 cup green onion, finely sliced
Instructions
- 1
Corn stock and soup - Cut the corn kernels off the cobs and transfer to a bowl.
- 2
Corn stock and soup - 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.
- 3
Corn stock and soup - 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.
- 4
Corn stock and soup - Melt butter in a pot over medium high heat. Add onion, celery, leek and garlic. Cook for 4 – 5 minutes until soft.
- 5
Corn stock and soup - Add corn kernels then cook for 6 to 7 minutes.
- 6
Corn stock and soup - Add the corn stock and the sachet. Bring it to a boil and let it simmer for 20 minutes.
- 7
Corn stock and soup - Add the cream and cook for 3 minutes.
- 8
Blend, strain and chill - 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.
- 9
Blend, strain and chill - Pass through a fine sieve.
- 10
Blend, strain and chill - Taste and add more salt if needed.
- 11
Blend, strain and chill - Cool, then transfer to the fridge to chill completely. Intended to be served chilled or cool, but also great at room temperture or warm!
- 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!).
