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Summer Corn Soup

Printable version of this recipe.

Ingredients

2 tablespoons extra virgin olive oil
2 medium leeks (chopped, OR 2 medium yellow onions, chopped)
5 ears corn (kernels cut from cobs, cobs reserved)
1 medium potato (peeled and coarsely chopped)
4 cups vegetable stock or corn stock
1 tablespoon lemon juice
1/4 cup sour cream (or plain yogurt)
Pinch salt and pepper

Instructions

1.  Heat oil in a large heavy pot over medium heat. Add leeks and cook, stirring occasionally, until they begin to soften, about 5 minutes.
2.  Add corn kernels, reserved cobs, potato, and stock. Season lightly with salt and pepper.
3.  Increase heat to high and bring soup to a boil. Reduce heat to simmer, cover with lid slightly ajar, and cook until the vegetables are very soft, about 35 minutes.
4.  Discard corn cobs; let soup cool slightly.
5.  Working in batches, purée soup in a blender until very smooth. Set a fine-mesh strainer over a large bowl; strain, discarding solids.
6.  Chill soup until cold. If too thick, thin with water by 1/4-cupfuls. Stir in lemon juice, and season with salt and pepper. Spoon a dollop of crème fraîche atop each serving and sprinkle with chives.


Source

Bon Appetit Magazine

Servings

4

Type of Dish

Soups and stews

Cuisine

Californian