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Chilled Corn Soup

Corn Soup

This recipe comes from the Bon Appetit Cookbook.

Ingredients:

6 ears sweet corn

6 cups broth

3 shallots

1 onion

Salt and pepper

Optional Additions:

Creme fraiche

Pancetta

Fresh chives

Recipe:

Remove husk from corn and using a large, sharp knife cut ears in half.

Chop onion and shallots.

Corn SoupCorn Soup

Add corn, broth, onion, and shallots to a large pot.

Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.

Corn SoupCorn Soup

Using tongs, transfer corn to a separate bowl. Let cool. Keep broth.

Once cooled, cut kernels off cobs. Add 4 cups kernels to broth.

Working in batches, blend corn and broth together in a blender. Then, press mixture through sieve over a large bowl, Corn Soupusing the back of a spoon to press all the liquid out. You can stir in additional broth if you want to thin out the soup.  I like to add leftover corn kernels into the soup. Adds a sweet crunch. Season with salt and pepper.

Refrigerate, uncovered, for about four hours. When serving, add creme fraiche, pancetta, and chives, if you like.

Corn Soup

 

Corn Soup

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