Chilled sweet corn soup
This chilled sweet corn soup features fresh corn, garlic, and onion, creating a light and refreshing dish perfect for summer. Simple to prepare, it’s ideal as an appetizer or light main course.
Cook time 25 min
Prep time 60 min
Ingredients:
4 cups water2 tbsp butter
1 garlic clove
3 cobs sweet corn
1 onion
1/2 tsp salt
This chilled sweet corn soup is a refreshing and seasonal dish perfect for hot summer days. It's simple to make, using fresh, sweet corn and a few other essential ingredients to create a light and flavorful soup. Whether you're looking for a new appetizer or a light main course, this soup is sure to satisfy your taste buds and keep you cool.
Instructions:
- Garlic: Mince the garlic clove.
- Corn: Carefully cut and remove the kernels from the cobs. Set aside.
- Onion: Finely chop the onion.
- In a large pot, melt the butter over medium heat.
- Add the minced garlic and chopped onion to the pot. Sauté for about 3-4 minutes, or until the onion becomes translucent and the garlic is fragrant.
- Add the sweet corn kernels to the pot. Stir well to combine with the garlic and onion.
- Pour in the water and add the salt. Stir to mix.
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low. Let it simmer for about 20 minutes, or until the corn is tender and the flavors are well combined.
- Remove the pot from the heat. Let the mixture cool for a few minutes.
- Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot, and blend until smooth.
- Taste and adjust the seasoning if necessary.
- Pour the blended soup into a large bowl or container.
- Cover and refrigerate for at least 2 hours or until the soup is thoroughly chilled.
- Once chilled, stir the soup and serve it in bowls.
- Optional: Garnish with a sprinkle of chopped herbs, a drizzle of olive oil, or a dollop of sour cream or yogurt for an extra touch.
This chilled sweet corn soup is not only easy to prepare but also a delightful addition to any meal. With its natural sweetness and creamy texture, it's a perfect dish to enjoy during the warmer months. Serve it garnished with fresh herbs or a drizzle of your favorite oil to enhance the flavor. Enjoy this light, refreshing soup and impress your family and friends with your culinary skills!
Chilled sweet corn soup FAQ:
To store leftover chilled sweet corn soup, place it in an airtight container and refrigerate. It can last for up to 3 days in the fridge. Make sure to stir well before serving after storing.
Yes, you can use frozen corn as a substitute for fresh corn. Just make sure to thaw and drain it before adding it to the soup. The flavor may be slightly different, but it will still work well.
To adjust the thickness of the soup, you can blend it for a longer time for a smoother texture or add more water if it’s too thick. For a creamier consistency, consider adding a splash of cream or milk.
A large pot (at least 4-quart capacity) is ideal for cooking this sweet corn soup. It allows enough space for boiling and simmering without overflow.
The corn is fully cooked when it's tender and the flavors meld together, typically after about 20 minutes of simmering. You can taste a kernel to check for tenderness.
Tips:
- Use fresh sweet corn for the best flavor. If fresh corn is not available, you can substitute with frozen corn, but the taste may not be as vibrant.
- For a smoother texture, blend the soup thoroughly and strain through a fine mesh sieve to remove any remaining solids.
- Chill the soup in the refrigerator for at least two hours before serving to ensure it is well-cooled and flavors are melded.
- Garnish the soup with fresh herbs like basil, cilantro, or chives to add a burst of fresh flavor and a pop of color.
- Consider adding a splash of heavy cream or coconut milk for added creaminess and a richer texture.
Nutrition per serving
1 ServingsCalories 460kcal
Protein 8g
Carbohydrates 55g
Fiber 8g
Sugar 20g
Fat 27g
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