CHILLED CORN SOUP

By BobD

Ingredients

• 6 SERVINGS
• Simmering the cobs lends depth to a cool essence-of-corn soup, enhanced with a swirl of sour cream and a sprinkling of chives.
• 3 ears of corn, shucked
• 1 medium onion, chopped
• 1 garlic clove, finely chopped
• 2 tablespoons unsalted butter
• 4 1/2 cups water
• GARNISH: sour cream; chopped chives

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Cut kernels from cobs with a sharp knife, then cut cobs into thirds.

Cook onion and garlic in butter with 1/4 tsp salt in a large heavy saucepan over medium heat, stirring occasionally, until onion is softened, about 5 minutes.

Add corn and cobs, water, 1 tsp salt, and 1/2 tsp pepper and simmer, uncovered, 20 minutes.

Discard cobs, then puree corn mixture in batches in a blender until very smooth.

Force soup through a fine-mesh sieve into a bowl, discarding solids.

Chill until cold, at least 1 hour. Thin with water if desired and season with salt.

COOKS NOTE: Soup can be chilled up to 3 days.