Cold Corn Soup for Summer!

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

It’s the essence of summer: This is a silky and smooth Cold Corn Soup that’s creamy, sweet and utterly refreshing. It’s a soup intended to be served chilled or at room temperature, but it’s just as sensational served warm.

For 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!

Prep: 15 mins Cook: 45 mins Chilling: 4 hrs.

subheading: CORN STOCK:

8 ears yellow corn (Note 1 for frozen corn)

3 litres / 3 quarts water

subheading: CORN SOUP:

100g/ 7 tbsp unsalted butter

2 garlic cloves , chopped

½ onion , finely sliced

1 celery stalk , sliced

½ leek , white part only, finely sliced (sub ½ onion)

1 tsp salt , cooking/kosher salt, plus more as needed

1 cup cream , full fat

subheading: HERB SPICE SACHET (NOTE 2):

2 sprigs of thyme

1 bay leaf , preferably fresh otherwise dried

1 tsp black peppercorns

1 tsp coriander seeds

subheading: OPTIONAL GARNISH:

Extra corn kernels , sautéed in butter until golden with a pinch of salt and pepper

¼ cup green onion , finely sliced

Note: Ingredients may have been altered from the original.

Directions at recipetineats.com

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