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Published August 31, 2009, 12:00 AM


Summer 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.

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