Chilled Summer Corn Soup
Gourmet Soups, Stews, & Bisques
An elegant way to enjoy summer sweet corn, this delicious soup can be served as is for a first course. To make it a main dish, add a mound of crab or lobster meat in the center of the bowl and garnish with finely diced tomatoes and a little fresh basil.
6 ears fresh corn on the cob
1 ounce Fond de Poulet Gold®
4 cups water
1 tablespoon unsalted butter
1 medium onion, chopped
1 clove garlic, chopped
2 sprigs fresh thyme
1 bay leaf
1/2 cup half-and-half, optional
Salt and ground black pepper
2 tablespoons chopped fresh chives, for garnish
Cut the corn kernels away from the cobs, reserving both. Combine the Fond de Poulet Gold® and water in a large soup pot and bring to a simmer over medium-high heat, stirring until the concentrate dissolves. Add the corn cobs and return to a simmer. Reduce the heat to low and simmer for 15 minutes.
While the stock is simmering, melt the butter in a small skillet over medium heat. Add the onion and cook until it's soft and translucent, about 5 minutes. Add the garlic, thyme sprigs, and bay leaf and cook for another minute. Set aside.
After the stock has simmered for 15 minutes, add the onion, garlic, and herb mixture to it and simmer for another 10 minutes.
Remove the corn cobs, thyme sprigs, and bay leaf. Add the reserved corn kernels and simmer for 5 minutes. Stir in the half-and-half, if using, and season to taste generously with salt and pepper.
Working in batches, purée the soup in a blender, then strain it through a fine mesh sieve. Chill 3-4 hours, until cold.
Serve the soup in chilled bowls, sprinkled with chives.
The half-and-half adds a decadent creaminess, but this delicate soup is also terrific without it.