Description
Chilled Summer Corn Soup is a refreshing and creamy cold soup perfect for hot summer days. Made with fresh corn kernels, aromatic onions, garlic, and a blend of vegetable broth, cream, and herbs, this easy-to-make soup is both comforting and light. Its smooth texture and subtle sweetness, enhanced with a hint of lemon juice, make it an ideal appetizer or light meal to cool you down while still satisfying your taste buds.
Ingredients
Scale
Main Ingredients
- 4 cups fresh corn kernels (about 6 ears)
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar
- 1 tablespoon fresh lemon juice
Garnish
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh basil
Instructions
- Sauté the aromatics: Heat olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook the corn: Add the fresh corn kernels to the saucepan and cook for 3 to 4 minutes, stirring occasionally to combine flavors and slightly soften the corn.
- Simmer the soup base: Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes to meld the flavors and cook the corn thoroughly.
- Blend the soup: Remove the saucepan from heat and allow the mixture to cool slightly. Using a blender or immersion blender, puree the soup until smooth and creamy.
- Add cream and seasoning: Stir in the heavy cream, milk, salt, black pepper, sugar, and fresh lemon juice. Mix well to combine all flavors harmoniously.
- Chill the soup: Transfer the soup to the refrigerator and let it chill for at least 2 hours until fully cold and refreshing.
- Serve: Taste the soup and adjust seasoning if necessary. Serve chilled, garnished with freshly chopped chives and basil for a burst of fresh herbal aroma.
Notes
- For a lighter version, substitute half-and-half for the heavy cream to reduce fat content.
- Strain the soup through a fine-mesh sieve after blending for an extra smooth and velvety texture.
- Add a pinch of cayenne pepper or chili flakes for a subtle spicy kick if desired.
