Who wants hot soup when it's 100 degrees outside? This chilled corn soup is very refreshing and creamy, and can be topped with just about anything you'd like. I topped mine with fresh basil pesto as well as bacon and sour cream.
Ingredients:
- 4 large ears of sweet yellow corn, cooked and shucked (about 3 cups corn)
- 2 Tbs unsalted butter
- 1/2 cup yellow onion, chopped
- 2 garlic cloves, chopped
- 1/2 tsp. coarse salt
- 1/2 tsp. pepper
- 1 cup water
- 2 Tbs olive oil
- 1 tsp. white wine vinegar
Toppings of your choice: bacon, sour cream, pesto, corn relish, etc.
Cut kernels from corncobs and place in a bowl. Using a grater, scrape pulp from corncobs into another small bowl. Discard cobs.
Melt butter in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper and let cook until tender, about 4 minutes, stirring often. Add water and reserved corn pulp. Bring to a boil and then reduce heat and let simmer 4 minutes. Transfer to a blender and add olive oil. Remove center piece from blender lid to allow steam to escape. Hold a towel loosely over the lid to prevent any hot liquid from splashing on you. Process until smooth. Pour mixture into a bowl, add vinegar, and stir. Cover and place in the refrigerator until chilled. Spoon into small bowls and top with your favorite toppings. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
"H.O.P.E - Hold on. Pain ends." - Anonymous
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