Friday, July 1, 2011


Chilled soup on a hot Summer day is the perfect food.  The corn soup recipe below is so easy to make and the soup is delightfully refreshing.

* 6 ears sweet corn, husks and silks removed (or 4 cups frozen corn)
* 6 cups low-sodium chicken broth, divided
* 3 shallots, chopped
* 1 onion, chopped
* 6 tablespoons creme fraiche (or sour cream)
* 1/4 cup minced English cucumber
* 2 tablespoons freshly chopped chives
     Using a cleaver or heavy large knife, cut each ear of corn crosswise in half. Place corn in a heavy large pot. Add 5 cups chicken broth, shallots and onion. Bring to a boil. Reduce heat, cover and simmer until corn is very tender, about 25 minutes. Using tongs, transfer corn to a large bowl to cool; reserve broth.
     When cool, cut kernels off cobs. Return 4 cups corn kernels to broth. Working in batches, puree soup in blender until very smooth. Strain soup through a vine sieve set over a large bowl, pressing on solids with back of spoon; discard solids. Mix in enough additional chicken broth to thin soup to consistency of heavy cream. Season with salt and pepper to taste.
     Refrigerate uncovered until cold, about 4 hours (can be prepared up to 1 day in advance; cover and keep refrigerated.).
     When ready to serve, ladle soup into 6 bowls. Top each with a dollop of creme fraiche (or sour cream). Sprinkle with cucumber and chives and serve.

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