Chilled Sweet Corn Soup with Chive Oil
In short: A silky, naturally sweet soup of fresh summer corn, simmered with the cobs, strained, chilled and finished with bright chive oil. It takes about 50 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 3 h
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 295 kcal
Sweet corn is at its best for just a few weeks, and this cold soup is a good way to taste it at its peak. The kernels simmer with onion, and the stripped cobs go in the pot too, because they give up a surprising amount of sweet, milky flavor. After blending and straining, the soup is silky and pale gold. Chive oil adds a savory, oniony contrast. Frozen corn works the rest of the year.
Instructions
- Stand each ear of corn upright in a wide bowl and slice the kernels off the cob with a sharp knife. Snap the bare cobs in half and keep them.
- Heat the tablespoon of oil in a large pot over medium heat. Cook the onion for 6 minutes until soft, then add the garlic for 1 minute. Add the kernels, cobs, water or stock and the salt. Bring to a boil, then simmer for 15 minutes.
- Remove the cobs, pressing them against the side of the pot to squeeze out their liquid, and discard them. Blend the soup for about 2 minutes, until very smooth.
- Press the soup through a fine sieve with the back of a ladle, discarding the tough skins. Stir in the lime juice and cayenne, then cool the soup and chill it for at least 3 hours.
- For the chive oil, blend the chives with the 3 tablespoons of oil and a pinch of salt until bright green, then strain it through a fine sieve. Keep it chilled.
- Taste the cold soup and adjust the salt and lime, thinning it with cold water if needed. Serve in chilled bowls with a drizzle of chive oil.
Tips
- Do not throw out the cobs before simmering. They hold much of the corn's sweet flavor, and the broth tastes noticeably better with them.
- Frozen corn works year-round. Skip the cobs, and if the corn is not very sweet, add 1 teaspoon of sugar to the pot.
Questions and answers
Do I have to strain chilled corn soup?
Corn skins are tough and leave a gritty texture, so straining gives the silkiest result. A very powerful blender can skip it, but expect a more rustic soup.
Can I serve sweet corn soup hot?
Yes. Reheat it gently after straining and serve with the chive oil. It has the same sweet flavor and a comforting texture.
How far ahead can I make the chive oil?
Make it up to 3 days ahead and keep it in the fridge. The color fades after that, so make a fresh batch for the best look.
How long does it take to make Chilled Sweet Corn Soup with Chive Oil?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Chilled Sweet Corn Soup with Chive Oil?
About 295 kcal per serving, with 6 g of protein, 36 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 295 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 36 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
