This recipe was awful. I may as well have poured the water used to boil the corn into soup bowls and served it as soup. It was gritty and had little to no flavor. I would not recommend this and will never make it again.
Chilled Corn Soup
Thomas J. Story
This summer soup is pure essence of corn. Blanching the basil, an herb that tends to blacken once it's cut, keeps it jewel green.
Yield: Makes about 6 cups
- 9 medium-size ears fresh yellow corn
- 1/2 cup fresh basil leaves
- 1/4 cup extra-virgin olive oil
- Boil corn in salted water, covered, 2 to 3 minutes. (For a smoky flavor, you can also roast or grill the ears instead of boiling them.) Slice kernels off the ears with a sharp paring knife. In two batches, purée kernels in a blender with 4 cups water. Strain purée into a bowl, pressing to squeeze out the corn liquid, and throw away the kernel mash. Add salt to taste and chill soup until cold, at least 3 hours. Meanwhile, boil tightly packed fresh basil leaves for 2 to 3 seconds. Drain immediately, plunge in ice water, and drain again. Purée basil in a blender with 1/2 teaspoon salt and the olive oil. Serve soup cold, drizzled with basil oil.
Only you will be able to view, print, and edit this note.Add Note