CHEF JEFF — ONE BYTE AT A TIME: Chilled Corn SoupSummer is the time for chilled soups.
By: Herald Staff Report,
Summer is the time for chilled soups. This recipe takes advantage of some of summer’s best fresh veggies.
Chilled Corn Soup
6 ears sweet corn, husked
6 cups low-sodium chicken broth, divided
3 shallots, chopped
1 onion, chopped
6 tablespoons creme fraîche or sour cream
¼ cup minced cucumber
2 tablespoons freshly chopped chives
Using a cleaver or heavy large knife, cut each ear of corn crosswise in half. Place corn in a heavy large pot. Add 5 cups chicken broth, shallots and onion. Bring to a boil. Reduce heat, cover and simmer until corn is very tender, 25 minutes. Using tongs, transfer corn to a large bowl to cool; reserve broth.
When cool, cut kernels off cobs. Return 4 cups corn kernels to broth. Working in batches, puree soup in blender until very smooth. Strain soup through a fine sieve set over a large bowl, pressing on solids with back of spoon; discard solids. Mix in enough additional chicken broth to thin soup to consistency of heavy cream. Season with salt and pepper to taste.
Refrigerate uncovered for 4 hours. When ready to serve, ladle soup into bowls. Top each with a dollop of creme fraîche. Sprinkle with cucumber and chives.
Yield: Serves 6.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.