Chilled Corn Soup
Light and refreshing soup, perfect for a warm summer evening.
Servings 8
Calories 144kcal
Ingredients
- 7 ears corn shucked, kernels removed
- 4 cups corn stock or vegetable broth separated
- 4 black peppercorns
- 2 stems of fresh parsley
- 1 bay leaf
- 1 sweet onion
- 6 thyme sprigs divided
- 2 tsp. sea salt divided
- 1 tsp. garlic minced
- 1 cup coconut milk
- 2 radishes thinly sliced, for garnish
- cilantro for garnish
- red pepper flakes for garnish
Instructions
- 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 teaspoon of 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!
Nutrition
Calories: 144kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 728mg | Potassium: 328mg | Fiber: 2g | Sugar: 8g | Vitamin A: 435IU | Vitamin C: 9.2mg | Calcium: 18mg | Iron: 1.6mg