Chilled Corn Soup
Celebrating the true essence of corn, this vegan soup uses all parts of the ear to create an intensely flavored smooth, chilled, and creamy soup. First, I make a sweet and flavorsome stock with the cobs and husks. Next, I saute onions, garlic, corn kernels, and potatoes, which will give the soup a velvety texture when pureed. Turmeric enhances the yellow colors, and after 30 minutes of simmering, I puree the soup as smooth as possible and press it through a fine-mesh sieve, removing pieces of corn that did not break down. When the soup chills, it thickens, becoming a rich and creamy ode to fresh, seasonal corn.
Serves 4
3 ears of corn
1 medium onion
Garlic
2 small potatoes
Turmeric
Basil (optional)
Olive oil
Salt and pepper
Remove husk and kernels from cobs; reserve kernels for step 3. Snap cobs in half and add to a pressure cooker or a large pot along with 5 cups water and a few pieces of clean corn husk. Cook in pressure cooker on high for 10 minutes, or bring to a boil over high heat, covered, then reduce heat and simmer for 30 minutes.
Chop onion, finely slice 2 garlic cloves, and cut potatoes into ½-inch cubes.
In a Dutch oven, heat 3 tablespoons olive oil over medium. Add the onion and cook until softened but not browned, about 5 minutes. Add garlic, potatoes, and reserved corn kernels. Season with salt and pepper. Saute for a few minutes, then add 2 teaspoons turmeric. Stir for 1 minute, then add corn stock, pouring the stock through a fine-mesh sieve. Bring to a boil and simmer for 30 minutes until the potatoes are fully cooked.
Puree the soup as much as possible.
Strain soup through a fine-mesh sieve and chill for at least 2 hours.
Serve in chilled soup bowls, garnish with basil.
