For the best results, use fresh corn ears when they’re at their prime (and cheapest!) But if frozen corn is all you’ve got, you can use that instead!
Cold Corn Soup – refreshing summer soup!
The concept of a cold soup might sound unusual if you’ve never tried one before. However chilled soups feature in a surprising number of cultures around the world! The best known might be gazpacho, the Spanish cold soup of pureed tomatoes and raw vegetables. But the Koreans have naengmyeon, a cold beef broth and noodle soup, while even the French sometimes serve vichyssoise (leek and potato soup) cold rather than hot. Cold soups provide a light and refreshing escape from sweltering, muggy weather in a meal. If you’re sweating through summer right now, that sounds pretty good, right?? If, on the other hand, you’re shivering through a brisk winter (hello Australia), the good news is that this soup is just as delicious served warm. It’s a soup for all seasons!!
What goes in Cold Corn Soup
1. Fresh corn ears
A corn-centric dish is always going to taste better made from fresh corn! The other reason is we can pull maximum flavour from whole corn ears, because after cutting the kernels off the cobs are used to make a simple homemade corn stock. No store-bought stock can rival that! Frozen corn alternative: Use 10 cups of frozen corn and store-bought chicken stock instead of homemade corn stock.
2. Other ingredients in Cold Corn Soup
In addition to (lots!) of corn kernels, here are the other ingredients that go into this corn soup:
Garlic and onion – Standard aromatic flavour base that appears in most savoury dishes on this site!;Leek – Adds a slightly sweeter, more delicate onion flavour to the soup instead of just using onion. Substitute with more onion;Butter – For sautéing. You could use olive oil if you prefer, but the buttery flavour is better!Cream – Adds a lovely rich mouthfeel to the soup; andHerb and spice sachet (see below) – Whole spices and herbs wrapped up in a cheesecloth. This is used to infuse flavour into the soup without ending up with little bits of spices in the soup that could otherwise mar the soup’s clean look.Don’t have cheesecloth? It’s not the end of the world! Use ground coriander instead of whole seeds, ground white pepper instead of black peppercorns (so you don’t end up with black bits in the soup). Add the thyme and bay leaves into the soup, and remove before blitzing. The soup is strained at the end so it will catch any little bits.
How to make Cold Corn Soup
Here’s a rundown of how to make Cold Corn Soup: Don’t have cheesecloth? It’s not the end of the world! Use ground coriander instead of whole seeds, ground white pepper instead of black peppercorns (so you don’t end up with black bits in the soup). Add the thyme and bay leaves into the soup, and remove before blitzing. The soup is strained at the end so it will catch any little bits.
Cut kernels off corn cobs;Simmer corn cobs in water to make corn stock;Sauté garlic, onion and corn, and simmer with the corn stock; thenBlitz, strain, chill … and slurp!
Part 1 – Corn stock and soup
Part 2: Blend, strain and chill
How to serve Cold Corn Soup
This is a rare soup that is intended specifically to be served cold. Serve it fully chilled straight from the fridge, just moderately cool or at room temperature. CAUTION! Hot liquid + tightly sealed blender lid = soup explosion! To avoid this, cool before blending OR remove the lid of the feeding tube in the blender lid. Cover the exposed hole with a folded tea towel as you blend hot liquid. You will see me do this in the recipe video. Having said that, it’s also terrific warm as well. Warming the soup up brings the flavour of the corn out even more!
Serving vessels: Shot glasses or bowls!
Serving this soup in shot glasses makes a fun canapé to pass around. Try serving in tea cups if making a small starter, or in bowls as a first course.
Garnish
To pretty it up, sprinkle on a garnish of reserved corn kernels sautéed in a little butter until golden, and a spray of green onion slices for colour. I also added a little drizzle of extra virgin olive oil. Basil oil would have been even more amazing – imagine the splash of colour and hint of fresh basil flavour! So, if you’re a first timer to cold soups, what do you think?? Will you give this a go? – Nagi x PS. The correct answer to leave below is YES!! 😂
Watch how to make it
More amazing vegetable soups
Life of Dozer
Photo from the Golden Retriever Boarder from the weekend while I was in Tasmania. This is how he’s been starting every morning! Enjoying the sunrise, Dozer??
