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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Simmering the cobs lends depth to a cool essence-of-corn soup, enhanced with a swirl of sour cream and a sprinkling of chives. Ingredients:
3 ears of corn, shucked |
1medium onion, chopped |
1 garlic clove, finely chopped |
2 tablespoons unsalted butter |
4 1/2 cups water |
Directions:
1. Cut kernels from cobs with a sharp knife, then cut cobs into thirds.
2. Cook onion and garlic in butter with 1/4 teaspoon salt in a large heavy saucepan over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add corn and cobs, water, 1 teaspoon salt, and 1/2 teaspoon pepper and simmer, uncovered, 20 minutes.
3. Discard cobs, then purée corn mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, discarding solids.
4. Chill until cold, at least 1 hour. Thin with water if desired and season with salt.
5. Cooks' note: Soup can be chilled up to 3 days.
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