Description
This Cold Corn Soup is a refreshing summer dish that features the natural sweetness of fresh corn combined with aromatic herbs and cream. Served chilled, it’s perfect as a light starter or a canape, showcasing silky smooth texture and rich flavor balanced by sautéed corn kernels and a hint of green onion garnish.
Ingredients
Scale
Soup Base 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
Garnish Ingredients
- 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 in the soup.
- Make corn stock: Cut the corn cobs in half, place them in a large pot with the water, bring to a boil, then reduce heat to medium-low and simmer for 30 minutes. Strain the stock, aiming for about 2 litres. If there is excess liquid, simmer to reduce; if less, add water to reach volume.
- Prepare sachet: Assemble the bay leaf, thyme sprigs, black peppercorns, and coriander seeds in a small piece of cheesecloth, then tie securely with cooking twine to form a spice sachet.
- Sauté aromatics: Melt the butter in a pot over medium-high heat. Add the finely sliced onion (or leek), celery, and chopped garlic. Cook for 4 to 5 minutes until the vegetables are softened and fragrant.
- Cook corn kernels: Add the reserved corn kernels to the pot and sauté for 6 to 7 minutes, allowing them to soften and slightly caramelize.
- Simmer with stock and sachet: Pour in the corn stock and add the prepared sachet. Bring to a boil, then reduce heat and simmer gently for 20 minutes, infusing the soup with herb and spice flavors.
- Add cream: Stir in the full fat cream and cook on low heat for an additional 3 minutes to combine flavors well and add richness.
- Blend and strain: Remove the sachet. Working in batches, carefully blend the soup on high speed until completely smooth. To avoid hot liquid splashes, either cool the soup before blending or leave the blender lid’s feeding tube open covered with a folded tea towel.
- Strain the soup: Pass the blended soup through a fine sieve to achieve a silky texture free of any corn husks or fibrous bits.
- Adjust seasoning: Taste the soup and add additional salt as needed to balance flavors.
- Chill the soup: Allow the soup to cool to room temperature, then transfer it to the refrigerator to chill fully. The soup is traditionally served cold but can also be enjoyed at room temperature or warm.
- Serve with garnish: Pour the chilled soup into shot glasses for canapes, tea cups for a small starter, or bowls as a meal. Garnish each serving with the sautéed golden corn kernels, slices of green onion, and a drizzle of extra virgin olive oil or basil oil for an aromatic finish.
Notes
- For frozen corn, use the equivalent quantity by weight in place of fresh ears.
- Use fresh herbs and spices when available for the best aromatic punch in the sachet.
- When blending hot liquids, always take safety precautions to avoid splattering.
- The soup’s flavor improves when chilled, making it a perfect make-ahead summer dish.
- Adjust the consistency by adding stock or cream as preferred.
- Serve with crusty bread to turn this light soup into a more filling meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: cold corn soup, summer soup, creamy corn soup, chilled vegetable soup, corn starter, easy summer recipes
