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Velvety Cool Corn Soup with a Roasted Peppers & Jalapeño Garnish

Velvety Cool Corn Soup with a Roasted Peppers & Jalapeño Garnish

Velvety corn soup to cool you down! Minimum ingredients so you have lots of Pure-Corn-Flavor. Roasted Pepper with Jalapeño and EVOO adds just a punch of interest.

The Soup of the Summer!

The BEST cold corn soup! The difference from all the rest?
The recipe is mostly corn. No confusing ingredients which take away from the pure corn flavor.
As it turns out it’s light in calories, fat and sodium – yea!

How to easily cut kernels from ears of corn!

Velvety Cool Corn Soup with a Roasted Peppers & Jalapeño Garnish

Ingredients

5 large ears of corn

2 tablespoons oil – I used 1 T. extra virgin olive oil & 1 T. Neutral Oil *

2/3 cups scallion whites – coarsely chopped (can use vadalia onion)

3 large cloves fresh garlic, peeled, coarsely chopped

1/2 teaspoon sea salt

1/4 teaspoons turmeric

1/4 teaspoon freshly cracked black pepper  

1  1/2 cups filtered water

Roasted Pepper & Jalapeño Garnish (see recipe below)

2 teaspoons fresh herbs- such as fresh chives, parsley, thyme

Instructions

1

Make Roasted Pepper & Jalapeño Garnish, set aside.
Husk the corn, remove the silk strands.
Place a large cutting board on you counter.

2

Tip: Break the corn in half (I just break with my hands) and hold a flat corn half so it’s vertical.
With a serrated knife cut the kernels off the ear; repeat until all is cut.
Now – take a grater, with large holes and gently grate to remove any extra corn and milk on the cob. Set aside.

3

In a large pot (I used a soup pot) add the oil and set to medium heat.
When hot, add the scallions, and garlic, cook stirring for 3 minutes; do not brown.

4

Add salt, turmeric and pepper; stir. Add all the corn to the pot, stir up.
Cook for 3 minutes, stirring, on medium heat, the color will get brighter – do not over cook; corn will be crispy.

5

Add the water, bring to a boil and remove from heat immediately.
Take out 1/2 cup of corn kernels and set aside for garnish.
Cool one minute then add to a blender (I use a Vitamix) and blend until smooth from low to high speed for 3 minutes.

6

Place a large mesh strainer over a large bowl, add half of the corn mixture and strain – use a rubber spatula to push the soup through. Add the second batch repeat. Discard any solids in the strainer.

7

Refrigerate the soup until very cold, about 4 hours or overnight.
Taste the soup for salt, add more to your liking. May add a drop of lemon or lime juice too.

8

To serve:
Ladle soup into individual bowls. Top with reserved corn and dot with Roasted Pepper & Jalapeño Garnish.
Add any fresh cut herbs you like.

9

Roasted Pepper & Jalapeño Garnish:
3 miniature colored peppers
1 teaspoon minced jalapeño
1 1/2 tablespoons extra virgin olive oil

10

Roast peppers; I’ve used 3 miniature ones; red, orange and yellow.
375 degree oven – roast whole, remove seeds and skins and dice. About 1/3 cup chopped.Seed jalapeño and mince. In a bowl, add peppers, jalapeño and extra virgin olive oil. Season with a pinch of sea salt.
If you like spicy – add a pinch of cayenne.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

See BLOG for many more photos and information.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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