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.
Servings: 6 servings, or 4 larger bowls
Ingredients
Velvety Cool Corn Soup:
- 5 large ears corn
- 2 tablespoons extra virgin olive 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 white pepper
- 1 1/2 cups filtered water
- 1 recipe Roasted Pepper & Jalapeño Garnish see recipe below
- 2 teaspoons (optional) fresh herbs parsley, dill or chives; chopped
Instructions
Velvety Cool Corn Soup:
- Husk the corn, remove the silk strands. Place a large cutting board.
- 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 with the corn.
- In a large pot (I used a soup pot) add the olive oil and set to medium heat. When hot, add the scallion whites, and garlic, cook stirring for 3 minutes; do not brown.
- 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.
- 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 the mixture for one minute then add to a blender (I use a Vitamix) and blend until smooth from low to high speed for 3 minutes.
- IF not very smooth: Place a large mesh strainer over a large bowl, the corn mixture and strain - use a rubber spatula to push the soup through. Discard any solids in the strainer.
- 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.
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.
Roasted Pepper & Jalapeño Garnish:
- Roast peppers; I've used 3 miniature ones; red, orange and yellow. 375 degree oven; 10 minutes - roast whole, remove seeds and skins and dice. About 1/3 cup chopped. Add to a small bowl. Add 1 teaspoon minced jalapeño and 1 tablespoon EVOO. Season with a pinch of sea salt. If you like spicy - add a pinch of cayenne.
Notes
Nutritional calculations do not include the Roasted Pepper & Jalapeño Garnish.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 48kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 199mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 116IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.3mg