Don’t let it boil as it might split the cream Finally, add the cream and simmer for 3 minutes. Simmer – Bring it to a boil and let it simmer for 20 minutes. As above with the onion etc, we don’t want to make the corn golden (like I insist on for things like Mexican Corn Salad!) because it will make the soup brown rather than a lovely pastel yellow and will lose its freshness Īdd corn stock – Add the corn stock and the herb/spice sachet The corn basically “steam cooks” due to the moisture as opposed to sautéing, which is what we want. Don’t let them turn golden brown otherwise it will affect the colour of the soup Ĭook corn – Add corn kernels then cook for 6 to 7 minutes. Sauté aromatics – Use a large pot, as this makes around 3 litres / 3 quarts of soup! Cook onion, celery, leek and garlic on a medium-low heat for 4 – 5 minutes until soft and sweet. If it’s much more, simmer to reduce (otherwise the flavour is too diluted). Measure stock – Strain corn stock, then measure the liquid. Bring to a boil, then reduce to medium-low and simmer for 30 minutes with the lid off Ĭorn stock – Cut the leftover cobs in half. The ramekin ensures you can cut all the way to the bottom and the bowl will catch the kernels as they fall off. Then cut the kernels off in a downward motion with a small knife. Sauté garlic, onion and corn, and simmer with the corn stock thenĬut kernels off corn – I find the easiest way to do this without the kernels flying everywhere is to prop the corn upright on an inverted ramekin or wide mug sitting inside a large bowl. Simmer corn cobs in water to make corn stock Here’s a rundown of how to make Cold Corn Soup: Herb spice sachet for Corn Soup How to make Cold Corn Soup The soup is strained at the end so it will catch any little bits. Add the thyme and bay leaves into the soup, and remove before blitzing. This is used to infuse flavour into the soup without ending up with little bits of spices in the soup that could otherwise mar the soup’s clean look.ĭon’t have cheesecloth? It’s not the end of the world! Use ground coriander instead of whole seeds, ground white pepper instead of black peppercorns (so you don’t end up with black bits in the soup). Herb and spice sachet (see below) – Whole spices and herbs wrapped up in a cheesecloth. You could use olive oil if you prefer, but the buttery flavour is better!Ĭream – Adds a lovely rich mouthfeel to the soup and Substitute with more onion īutter – For sautéing. Leek – Adds a slightly sweeter, more delicate onion flavour to the soup instead of just using onion. Garlic and onion – Standard aromatic flavour base that appears in most savoury dishes on this site! In addition to (lots!) of corn kernels, here are the other ingredients that go into this corn soup: No store-bought stock can rival that!įrozen corn alternative: Use 10 cups of frozen corn and store-bought chicken stock instead of homemade corn stock. Fresh corn earsĪ corn-centric dish is always going to taste better made from fresh corn! The other reason is we can pull maximum flavour from whole corn ears, because after cutting the kernels off the cobs are used to make a simple homemade corn stock. It’s a soup for all seasons!! Cold corn soup garnished with kernels sautéed in butter, green onions and a drizzle of extra virgin olive oil. If, on the other hand, you’re shivering through a brisk winter (hello Australia), the good news is that this soup is just as delicious served warm. If you’re sweating through summer right now, that sounds pretty good, right? But the Koreans have naengmyeon, a cold beef broth and noodle soup, while even the French sometimes serve vichyssoise (leek and potato soup) cold rather than hot.Ĭold soups provide a light and refreshing escape from sweltering, muggy weather in a meal. However chilled soups feature in a surprising number of cultures around the world! The best known might be gazpacho, the Spanish cold soup of pureed tomatoes and raw vegetables. The concept of a cold soup might sound unusual if you’ve never tried one before. It’s a soup intended to be served chilled or at room temperature, but it’s just as sensational served warm.įor the best results, use fresh corn ears when they’re at their prime (and cheapest!) But if frozen corn is all you’ve got, you can use that instead! Cold Corn Soup – refreshing summer soup! It’s the essence of summer: This is a silky and smooth Cold Corn Soup that’s creamy, sweet and utterly refreshing.
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