Fresh Corn SoupRomulo Yanes
This simple seasonal soup depends on a single farm-fresh ingredient: corn. Its essence is captured in this purist's purée.
Cooks' note:
Soup may be made 3 days ahead and cooled, then chilled, covered.
Recipe information
Total Time
40 minutes
Yield
Makes 6 servings (about 7 cups)
Ingredients
8 cups corn kernels (cut from 10 to 14 ears)
6 cups water
1 tablespoon kosher or coarse sea salt
1/4 cup chopped fresh chives
Preparation
Step 1
Simmer corn with salt in the water, covered, 20 minutes, or until very tender.
Step 2
Purée soup in batches in a blender until very smooth (use caution when blending hot liquids). As each batch is puréed, pour through a coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold.
Step 3
Reheat soup, stirring, or chill it by setting bowl of soup in a larger bowl of ice and cold water and stirring. If soup is too thick, thin with water.
Step 4
Serve sprinkled with chives.
