CHILLED CORN SOUP
Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 10
Steps:
- Cut off tips of corn and stand in a wide shallow bowl. With a sharp knife, cut kernels off cobs. Place cobs in a large pot, along with milk and 6 cups water; bring to a boil over high. Reduce to a simmer and cook until liquid is slightly reduced, 15 minutes. Discard cobs.
- Meanwhile, in a large skillet, heat oil and butter over medium-high. Add shallots and garlic; cook until soft and translucent, 2 minutes. Add corn kernels and cook until crisp-tender, 4 minutes. Season with salt and pepper. Transfer corn to pot with milk mixture and bring to a boil. Reduce to a simmer and cook until corn is soft, 15 minutes.
- In batches, fill blender halfway with soup and puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Pour liquid through a fine-mesh sieve set over a large bowl, pressing on solids; discard solids. Season soup with salt and pepper and refrigerate until cool, 1 hour (or, covered, up to overnight). Divide chilled soup among bowls and top with bell pepper, scallions, and cilantro.
Nutrition Facts : Calories 271 g, Fat 15 g, Fiber 3 g, Protein 9 g, SaturatedFat 5 g
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Simon Heard
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the sweet corn and the creamy texture.
Md Mokadesh Ali Mokadesh
[email protected]This soup is the perfect comfort food. It's creamy, flavorful, and just the right amount of cheesy.
Tahamina Akter
[email protected]I love that this soup can be made ahead of time. It's perfect for busy weeknights.
Carlos James
[email protected]This soup is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, parties, and even just for a quick and easy weeknight dinner.
Rashad Ghanem
[email protected]I'm not a huge fan of corn soup, but this recipe was really good! The roasted red peppers and fresh basil added a lot of flavor.
Fazulhassan Rajpoot
[email protected]This soup is a great way to use up leftover corn. It's also a healthy and delicious way to get your daily dose of vegetables.
Sajan Ranabhat
[email protected]I've made this soup several times and it's always a hit. It's creamy, flavorful, and the perfect comfort food.
sandip kunwar
[email protected]This soup is so refreshing and light. It's the perfect summer soup.
Shaker Ahmed
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really flavorful soup.
Veronica torgbenu
[email protected]This soup is the perfect way to use up leftover corn. It's also a great way to get your kids to eat their vegetables.
Yacine Mansour
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved the creamy texture and the subtle sweetness of the corn.
Mathew Wu
[email protected]This soup is so easy to make and it's always a crowd-pleaser. I love that I can use fresh or frozen corn, so it's a great recipe to have on hand year-round.
pretty nhlanhla
[email protected]I'm not usually a fan of corn soup, but this recipe changed my mind! The addition of roasted red peppers and fresh basil really elevated the flavor. I served it chilled, as suggested, and it was the perfect summer soup.
Ohkay Chee
[email protected]This chilled corn soup was a hit at my last dinner party! The flavors were so fresh and summery, and the soup was the perfect light and refreshing appetizer. I'll definitely be making this again soon.