For the best results, use fresh corn ears when theyre at their prime (and cheapest!)
But if frozen corn is all youve got, you’re free to use that instead!
Cold Corn Soup refreshing summer soup!
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The concept of a cold soup might sound unusual if youve never tried one before.
However chilled soups feature in a surprising number of cultures around the world!
The best known might begazpacho, the Spanish cold soup of pureed tomatoes and raw vegetables.
Cold soups provide a light and refreshing escape from sweltering, muggy weather in a meal.
If youre sweating through summer right now, that sounds pretty good, right??
Its a soup for all seasons!!
What goes in Cold Corn Soup
1.
Fresh corn ears
A corn-centric dish is always going to taste better made from fresh corn!
No store-bought stock can rival that!
Frozen corn alternative:Use 10 cups of frozen corn and store-bought chicken stock instead of homemade corn stock.
Other ingredients in Cold Corn Soup
In addition to (lots!)
You could use olive oil if you prefer, but the buttery flavour is better!
Dont have cheesecloth?Its not the end of the world!
Add the thyme and bay leaves into the soup, and remove before blitzing.
The soup is strained at the end so it will catch any little bits.
Then cut the kernels off in a downward motion with a small knife.
;
Corn stock Cut the leftover cobs in half.
Place in a large pot with the water.
It should be around 2 litres / 2 quarts.
If its much more, simmer to reduce (otherwise the flavour is too diluted).
The corn basically steam cooks due to the moisture as opposed to sauteing, which is what we want.
Finally, add the cream and simmer for 3 minutes.
CAUTION!Hot liquid + tightly sealed blender lid = soup explosion!
To avoid this, 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.
Then transfer it into the fridge to chill.See next section for how to serve this soup.
Serve it fully chilled straight from the fridge, just moderately cool or at room temperature.
Having said that, its also terrific warm as well.
Warming the soup up brings the flavour of the corn out even more!
Serving this soup in shot glasses makes a fun canape to pass around.
Try serving in tea cups if making a small starter, or in bowls as a first course.
I also added a little drizzle of extra virgin olive oil.
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Basil oil would have been even more amazing imagine the splash of colour and hint of fresh basil flavour!
So, if youre a first timer to cold soups, what do you think??
Will you give this a go?
The correct answer to leave below isYES!!
This is how hes been starting every morning!
Enjoying the sunrise, Dozer?
