This recipe for chilled corn soup yields an incredibly sumptuous, velvety concoction—but it’s vegan—and nearly fat-free—and uses one of summer's best and cheapest vegetables. Use corn at the peak of freshness as this simple preparation will highlight corn’s natural sweetness.
Cooking Light SEPTEMBER 2011
1. Cut kernels from ears of corn to equal 6 cups; scrape “milk“ and remaining pulp from cobs using the dull side of a knife blade.
2. Heat oil in a large saucepan over medium flame; add onions, thyme, and 1/4 teaspoon salt. Reduce heat to medium low; cover. Cook 8 minutes or until onion is softened, stirring occasionally. Add corn kernels and garlic; cover. Cook 4 minutes; add corn pulp, water and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil. Remove from heat; discard thyme. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
3. Combine remaining ingredients in a small bowl. Ladle 1 cup soup into each of 6 bowls, top with 2 tablespoons avocado mixture.
Yield: 6 servings (serving size: 1 cup soup, 2 tablespoons avocado mixture).
Recipe Note: Wine-The effervescence of a beautiful blanc de blancs such as the grand cru from Pierre Peters contrasts the velvety texture of this soup beautifully.
We garnish this with everything from avocado, radish, and cilantro to cherry tomato pico de gallo to lobster knuckles with tarragon. Since the cooking time is minimal, this is best served no later than the day after it is made, and always served chilled—bringing it back to a boil will break the delicate bonds that the corn’s natural starches have formed.
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