Chilled Sweet Corn Soup
Stop! You're not throwing out your corn cobs, are you?!
Recipe type: Main
- 3 ears fresh sweet yellow corn, shucked
- 2 tablespoons unsalted butter
- ½ cup chopped yellow onion (from 1 medium onion)
- 1 teaspoon chopped garlic (about 2 garlic cloves)
- ¾ teaspoon kosher salt ½ teaspoon black pepper
- 1 cup water 2 tablespoons extra-virgin olive oil
- 1 teaspoon white wine vinegar
- Toppings: bacon, pesto
- Cut kernels from corncobs; place in a bowl. Using the large holes of a box grater, scrape liquid and pulp from cobs into another bowl. Discard cobs.
- Melt butter in a medium saucepan over medium-high. Add onion, and cook, stirring often, until tender, about 4 minutes. Stir in corn kernels, garlic, salt, and pepper; cook, stirring occasionally, 3 minutes. Add water and reserved corn liquid and pulp. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 4 minutes. Transfer to a blender, and add olive oil. Remove center piece of blender lid (to let steam escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth, 2 minutes.
- Pour mixture through a fine wire-mesh strainer into a bowl; press with the back of a spoon to extract as much liquid as possible. Discard solids. Stir in vinegar; cover and chill 4 to 8 hours. Pour into 6 (4-ounce) glasses; add toppings.
- Pesto: Add a swirl of store-bought or homemade pesto to each serving.
- Bacon: Top every serving with 1 tsp. each sour cream and chopped cooked thick-cut bacon and ½ tsp. sliced scallions.
Stop! You're not throwing out your corn cobs, are you?! (via Well Done)RECIPE: http://trib.al/xO1r6so
Posted by MyRecipes on Saturday, June 30, 2018