Cold Corn Soup for Summer

A refreshing soup designed for hot days, highlighting the natural sweetness of corn in a creamy, velvety base. Served chilled, this dish works beautifully as a canapé, a light starter, or a main with crusty bread. The corn stock intensifies the flavor, while fresh herbs and optional sautéed kernels add depth and texture.

Instructions

1. 1

   Cut corn kernels off the cobs and set aside. Halve the cobs and place them in a large pot with water. Bring to a boil, then simmer for 30 minutes to create stock. Strain, reducing to 2 litres if necessary.

2. 2

   Wrap thyme, bay leaf, peppercorns, and coriander seeds in cheesecloth to form a sachet. Tie securely.

3. 3

   Melt butter in a pot over medium-high heat. Add onion, celery, leek, and garlic. Cook 4–5 minutes until softened.

4. 4

   Stir in corn kernels and cook for 6–7 minutes.

5. 5

   Add corn stock and sachet. Bring to a boil, then simmer for 20 minutes.

6. 6

   Pour in cream and simmer for 3 minutes.

7. 7

   Remove sachet. Blend soup in batches until smooth, taking care with hot liquid (vent blender lid and cover with a towel). Strain through a fine sieve.

8. 8

   Season with additional salt if needed. Cool completely, then refrigerate for at least 4 hours.

9. 9

   Serve chilled in shot glasses for canapés, teacups as a starter, or bowls for a meal. Garnish with sautéed kernels, green onion, and a drizzle of olive oil or basil oil.

Recipe Notes

• For frozen corn, use 10 cups and replace corn stock with 2 litres of low-sodium chicken stock.

• If you lack cheesecloth, add thyme and bay leaf directly, and substitute ground coriander and white pepper to avoid dark specks.

• Refrigerates well for up to 5 days.

• Nutrition calculated for six servings.