So this chilled soup thing. I know we’ve discussed this before-it’s a little weird and takes a little getting used to. But in the dog days of summer, it can be a really really good thing. And since corn is in pretty much its peak season here in the Midwest, this chilled soup is just about perfect.
I looked at the ingredient list and wondered if this soup would be any good. There aren’t too many ingredients here, and the recipe itself was straightforward enough. And since I have been on a corn streak lately, I figured this would be a good way to use up a few of the several ears that I had overzealously bought a few days before.
Now, while this soup doesn’t have anything in the way of cream/milk in it, it is actually quite creamy (that is, if you decided to blend it. And by blending it, I mean using an immersion mixer-or blender-very carefully in a deep enough pot.) I made the mistake of not using a deep enough pot here, and after splattering a decent amount of hot corn mixture on my walls, stove top, and myself, I decided I wanted to “stick with the authenticity” of the corn by leaving a bit of texture. So blend away, my friends, if you wish. And while the ingredients don’t appear to amount to much here, this soup has quite a bit of flavor (don’t skip on the garnishes here-I feel like they are what makes the soup so great.) You can add in and omit ingredients as you like-feel free to improvise with the toppings. Surprisingly, the radish on top of the soup was really good (thanks, Cooking Light, for the inspiration.) And, I know that this soup is 100% vegan, but I had a little creme fraiche in my fridge randomly, so I put a little spoonful of it on top-which was pretty awesome. Creme fraiche makes everything better.
Chilled Corn Soup
For the soup:
4 -5 large ears corn, shucked (you want about 6 cups of corn kernels, so choose larger ears if you can)
3 tablespoons extra-virgin olive oil
3/4 cup chopped onion
3/4 teaspoon flaky sea salt, divided
2 garlic cloves, minced
3 cups water
Avocado, radish, chives, creme fraiche, etc (get creative here)
Salt and pepper, to taste
For the soup:
1. Cut the kernels and as much “milk” and pulp from the ears as much as possible and transfer to a medium bowl. (You can use a spoon to scrape the pulp and “milk” from the corn after you cut the kernels off.)
2. Heat the olive oil in a large pot over medium heat until shimmering.
3. Add the onions and 1/4 teaspoon salt, stirring to combine.
4. Reduce the heat to medium low; cover.
5. Cook the mixture until the onion has softened, stirring occasionally, about 6-8 minutes.
6. Add the corn kernels, pulp, and garlic; cover.
7. Cook for a few minutes, stirring occasionally.
8. Add the water and remaining 1/2 teaspoon salt.
9. Increase the heat to medium-high and bring the mixture to a boil.
10. Remove the mixture from the heat. If using an immersion blender, very carefully, blend the mixture until it reaches your desired consistency. If using a blender, blend the mixture in batches. Please be careful. If you would like the soup to be extra-smooth, you can strain it through a sieve here. I skipped this step and thought it was just fine.
11. Chill the soup for at least 4 hours before serving.
12. For serving: Top each bowl of soup with the garnishes of your choosing. Enjoy.