chilled corn soup with pickled corn
(1 rating)
Given the vegetable's starchy nature, chilled corn soups are a cinch to make. This one gets a triple dose of corn: The base is made with cooked-down onions, sweet corn kernels, an herb bundle and an easy corn stock made with corncobs, herbs and water. It's blended until very smooth, strained to get a velvety texture, then poured over pickled corn kernels that add texture, acidity and the smallest dose of heat. When it's hot, it's recommended serving the soup chilled, but you can serve it warmed or at room temperature if you so desire.
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(1 rating)
yield
6 servings
prep time
30 Min
cook time
1 Hr 10 Min
method
Stove Top
Ingredients For chilled corn soup with pickled corn
- FOR THE PICKLED CORN:
-
2 ccorn kernels (about 2 cobs)
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1 smshallot, julienned
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1chile pepper (such as jalapeño or serrano), seeded and thinly sliced
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1 clovegarlic, very thinly sliced
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1/2 cwhite wine vinegar
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2 tspkosher salt
-
1 1/2 tspsugar
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1 tspcrushed coriander seeds
-
1 cwater
- FOR THE CORN SOUP:
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6corncobs, kernels removed and reserved
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4black peppercorns
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3parsley stems
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3thyme sprigs
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1fresh bay leaf
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10 cwater
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1/4 colive oil, plus more for drizzling
-
2 mdyellow onions, halved and thinly sliced
-
kosher salt, to taste
How To Make chilled corn soup with pickled corn
-
1Make the pickled corn: In a heatproof 1-quart jar, combine the corn, shallots, chile pepper and garlic. In a medium saucepan over medium-high heat, bring the vinegar, salt, sugar and coriander to a boil. Pour the vinegar and the water over the corn mixture. Seal and wipe the lid and let cool. Refrigerate until chilled. Will keep for up to 1 month.
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2Make the corn soup: In a large pot, add the corncobs, peppercorns, herbs and water. Bring to a boil, then reduce the heat to medium and simmer for 45 minutes or until your have 5 cups. Strain the stock and set aside.
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3Wipe the pot clean, then add the olive oil and place over medium heat. When the oil is warm, add the onions. Season with salt and cook, stirring occasionally until the onions are soft but not brown, 8 to 10 minutes. Add the reserved corn kernels and cook for 2 to 3 minutes. Add the corn stock, bring to a boil then reduce the heat back to medium. Simmer until the corn is tender, 10 minutes. Remove from the heat. Discard the thyme sprigs and bay leaf.
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4Working in batches, purée the corn soup in a blender until smooth, then strain the mixture through a sieve into a large bowl. Season with salt and refrigerate until chilled, 4 hours.
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5To serve, spoon 2 tablespoons of the pickled corn into the bottom of 6 bowls. Pour the corn soup over the pickled corn and drizzle with olive oil. Serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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