Chilled Corn Soup

From the kitchen of Carly

Fresh corn at peak season deserves this treatment. Silky, delicate, and intensely corny, this chilled soup tastes like summer distilled. The butter and sour cream add richness while chives brighten each spoonful. Serve it cold and watch people ask for seconds.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 ears of corn, shucked
  • 11medium onion, chopped
  • 11 garlic clove, finely chopped
  • 12 tablespoons unsalted butter
  • 14 1/2 cups water
  • 1sour cream; chopped chives

Instructions

  1. Cut kernels from cobs with a sharp knife, then cut cobs into thirds.

  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.

  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.

  4. Chill until cold, at least 1 hour. Thin with water if desired and season with salt.