Cold Corn Soup
2 servings
US
original
metric
2 servings
US
original
metric
Ingredients
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_c52783e5-46ee-4c38-b0a0-6e792b9fe497.jpg)
1 yellow onion chopped
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_178378c2-d7c6-4c47-b4a7-373b20161601.jpeg)
3 ears corn
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_dee0a698-8b7a-4189-913c-a9338c5f4190.jpg)
Spiceology Flakey Salt to taste
270 g reserved corn stock (save some for adjusting thickness when cold)
1 pinch Spiceology turmeric
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_75a3e38d-a027-4348-908f-da365d439585.jpg)
sugar
Step 1
Peel and boil corn with chopped onions
3 ears corn
1 yellow onion chopped
Step 2
Boil it for 10 min or so to cook out the starch in the corn
Step 3
Cool and save stock
270 g reserved corn stock (save some for adjusting thickness when cold)
Step 4
Pull corn out and cut off cob
3 ears corn
Step 5
Add onions, corn, and 270 g stock w salt and a good pinch of turmeric
1 yellow onion chopped
3 ears corn
Spiceology Flakey Salt to taste
1 pinch Spiceology turmeric
Step 6
Purée everything for a bit to make nice and smooth
blender
Step 7
Cool and adjust seasonings w salt and sugar if need be and thin w stock. Remember with cold soups to season it to taste once its chilled. The seasoning will be different from when it's hot.
Spiceology Flakey Salt to taste
sugar
270 g reserved corn stock (save some for adjusting thickness when cold)
Related Recipes