I love a great soup. And I love to cook meals where the ingredients are both seasonal and local. But since summers in Florida are so hot, I’m rarely in the mood for soup for about half the year. So this year, I’ve really been into chilled soups. I was recently asked to cook for a dinner party where the guest of honor is vegan. And since we live just a few miles from all the Zellwood Sweet Corn farms, it was a no-brainer that corn would be the star! So please allow me to introduce our latest creation: a chilled corn soup. It’s a play on creamed corn, but with a bit of coconut and a hint of spice.
Make corn stock – Put 7 corncobs (kernels removed and set aside), 4 peppercorns, 2 stems fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, and 6 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 2 hours. Strain, discard solids, and set aside.
Heat 1 cup of corn stock in a large saucepan over medium-high heat. Add onions, thyme, and 1 teaspoon salt. Reduce heat to medium-low, cover and cook 8 minutes or until onion is softened, stirring frequently.
Add corn (set ½ cup aside for garnish) and garlic, cover and cook 4 minutes.
Then add 3 cups corn stock, coconut milk, and 1 tsp. salt. Increase heat to bring to a boil, then remove from heat; discard thyme.
Place half of corn mixture in a blender. Secure blender lid on blender, but allow steam to escape. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
With extra corn kernels, place under high broiler until lightly charred.
Top soup with roasted corn, radish, cilantro, and red pepper flakes. Enjoy!
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I love sausage in soups. But here’s the problem. Almost every soup recipe I come across will use the sausage to add flavor to the soup. That’s a great intention, but (in my opinion) it’s actually a total fail. If you boil it for any extended period of time, all the flavor will go into the broth. And then you’re left with flavorless sausage. This pressure cooker sausage kale potato soup delivers!
Check out the recipe below to see how to retain the crispiness of the sausage.
We’re expecting 90+ degree weather this weekend. So you know what that means? The season is finally here for chilled soups! And I’m sure we can all agree that’s something to look forward to each year. This chilled and spicy avocado-cucumber soup is fresh, creamy, refreshing, and bright – with just the right amount of heat.
Well, That Was Easy!
Everyone loves a great one-pot meal. While this may not be a complete meal by itself, it literally could not be any easier to make. I mean, peel, chop, blend, chill, and serve. That’s it!
There are a few things that are worth the investment for your kitchen. One of those is a great blender! And believe if or not, that’s the only tool you’ll need to create this recipe.