Chilled Corn Soup
A smooth and refreshing chilled soup made with fresh corn, onions, and garlic, finished with a dollop of sour cream and chives. Perfect for hot summer days.
Ingredients
- •3 ears ears of corn, shucked
- •1 medium medium onion, chopped
- •1 clove garlic clove, finely chopped
- •2 tablespoons unsalted butter
- •4½ cups water
- •1 serving sour cream; chopped chives
Cooking Instructions
- 1.
Cut kernels from cobs with a sharp knife, then cut cobs into thirds.
5 min
- 2.
Cook onion and garlic in butter with 1/4 teaspoon salt in a large heavy saucepan over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add corn and cobs, water, 1 teaspoon salt, and 1/2 teaspoon pepper and simmer, uncovered, 20 minutes.
25 min
- 3.
Discard cobs, then purée corn mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, discarding solids.
15 min
- 4.
Chill until cold, at least 1 hour. Thin with water if desired and season with salt.
60 min
