Name: Cold Corn Soup for Summer Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 8 ears yellow corn (fresh or frozen as per note); 3 litres / 3 quarts water; 100g / 7 tbsp unsalted butter; 2 garlic cloves, chopped; 1/2 onion, finely sliced (or substitute with 1/2 leek white part); 1 celery stalk, sliced; 1/2 leek, white part only, finely sliced (substitute if preferred); 1 tsp cooking/kosher salt, plus more to taste; 1 cup full fat cream; 2 sprigs 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; Drizzle of extra virgin olive oil or basil oil (optional)

Ingredients

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 (substitute 1/2 onion if preferred)

1 tsp salt (cooking/kosher salt, plus more as needed)

1 cup full fat cream

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

Instructions

Step 1: Cut the corn kernels off the cobs and transfer them to a bowl.

Step 2: Cut the cobs in half and place them in a large pot with the water. Bring to a boil, then reduce to medium low and simmer for 30 minutes. Strain the liquid—it should measure about 2 litres. If there is too much liquid, simmer to reduce; if less, add water to top up.

Step 3: Create a sachet by bundling the bay leaf, thyme, black peppercorns, and coriander seeds in a small piece of cheesecloth. Tie securely with cooking twine.

Step 4: Melt the butter in a pot over medium-high heat. Add the onion, celery, leek, and garlic. Cook for 4 to 5 minutes until soft and fragrant.

Step 5: Add the corn kernels to the pot and cook for another 6 to 7 minutes.

Step 6: Pour in the corn stock and add the sachet. Bring to a boil, then simmer for 20 minutes.

Step 7: Stir in the cream and cook for an additional 3 minutes.

Step 8: Remove the sachet. Blend the soup in batches on high speed until smooth. Be careful when blending hot liquids. Let cool or leave the blender lid’s feeding tube open, covering the hole with a folded tea towel to prevent splashes.

Step 9: Pass the blended soup through a fine sieve to achieve a silky texture.

Step 10: Taste and adjust salt as needed.

Step 11: Allow the soup to cool, then refrigerate until fully chilled. It can be served cold, at room temperature, or gently warmed.

Step 12: Serve in shot glasses as a canape, tea cups as a starter, or bowls as a meal alongside crusty bread. Garnish with sautéed corn kernels, green onion slices, and a drizzle of extra virgin olive oil or basil oil for an extra flavor boost.

Tips & Variations

For convenience, frozen corn can be used instead of fresh; adjust cooking time accordingly.

You can substitute leek with additional onion if desired.

Adding a touch of smoked paprika or cayenne can give the soup a gentle smoky heat.

Use fresh herbs if possible for brighter flavor in the sachet.

Serve garnished with fresh basil or chives for added freshness.

FAQs

Can I make this soup vegan?

Yes, you can substitute the butter with olive oil or a plant-based alternative and use coconut cream or another non-dairy cream in place of the dairy cream.

Can I prepare this soup in advance?

Absolutely! This soup tastes even better after resting in the fridge for a few hours as the flavors meld. Just be sure to cool it completely before refrigerating.