chilled corn soup

By Jody

Ingredients

• toppings:
• 4 ears of corn with kernels cut off the cob ( 4 cups)
• 1 Tbsp butter
• 1/2 tsp cumin
• 1/2 c finely chopped onion
• 2 c vegetable broth
• 1/2 c heavy cream
• 2 Tbsp champagne vinegar
• chipotle pepper diced
• cilantro chopped

Preparation

Step 1

melt butter in saucepan with cumin on medium heat, then add onion. cover and cook until onion is translucent, about 5 minutes.
add corn and broth.
bring to a simmer, cover and simmer 15 minutes or until corn is soften.
Using hand blender, blend soup until smooth.
add heavy cream and chill until cold. 3 hours.
stir in vinegar.
serve in chilled bowls and top with toppings as desired.