Lunch: Chilled Corn Soup Recipe | Myrecipes

Recipe by Brandon Sharp This recipe for chilled corn soup yields an incredibly sumptuous, velvety concoction—but it’s vegan—and nearly fat-free—and uses one of summer's best and cheapest vegetables. Use corn at the peak of freshness as this simple prepar

Ingredients

4 large ears shucked corn
4 tablespoons canola oil
3/4 cup chopped onion
6 sprigs fresh thyme, tied in a bundle
3/4 teaspoon kosher salt, divided
1 garlic clove, minced
3 cups water
1/2 cups diced peeled avocado
1/2 cup diced radish
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon ground red pepper

Instructions

Cut kernels from ears of corn to equal 6 cups; scrape “milk“ and remaining pulp from cobs using the dull side of a knife blade.
Heat oil in a large saucepan over medium flame; add onions, thyme, and 1/4 teaspoon salt. Reduce heat to medium low; cover. Cook 8 minutes or until onion is softened, stirring occasionally. Add corn kernels and garlic; cover. Cook 4 minutes; add corn pulp, water and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil. Remove from heat; discard thyme. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
Combine remaining ingredients in a small bowl. Ladle 1 cup soup into each of 6 bowls, top with 2 tablespoons avocado mixture.
Yield: 6 servings (serving size: 1 cup soup, 2 tablespoons avocado mixture).
Recipe Note: Wine-The effervescence of a beautiful blanc de blancs such as the grand cru from Pierre Peters contrasts the velvety texture of this soup beautifully.

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