Cold Corn Soup
Print Friendly Version
Log In to bookmark
Description
Seems easy enough
Details
|
Cooking Time:
|
|
10 Minutes
|
|
Recipes Makes:
|
|
4 Servings
|
|
Calories:
|
|
261
|
|
Carbs:
|
|
31 Grams
|
|
Fat:
|
|
16 Grams
|
|
Protein:
|
|
5 Grams
|
Ingredients
9 medium-size ears fresh yellow corn
1/2 cup fresh basil leaves
salt
1/4 cup extra-virgin olive oil
Directions
Boil corn in salted water, covered, 2 to 3 minutes. (For a smoky flavor, you can also roast or grill the ears instead of boiling them.) Slice kernels off the ears with a sharp paring knife. In two batches, purée kernels in a blender with 4 cups water. Strain purée into a bowl, pressing to squeeze out the corn liquid, and throw away the kernel mash. Add salt to taste and chill soup until cold, at least 3 hours. Meanwhile, boil tightly packed fresh basil leaves for 2 to 3 seconds. Drain immediately, plunge in ice water, and drain again. Purée basil in a blender with 1/2 teaspoon salt and the olive oil. Serve soup cold, drizzled with basil oil.