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Cold Corn Soup

0

2 servings

US

original

metric

Picture for Cold Corn Soup

2 servings

US

original

metric

Ingredients

yellow onion chopped

1 yellow onion chopped

ears corn

3 ears corn

Spiceology Flaky Salt to taste

Spiceology Flakey Salt to taste

reserved corn stock (save some for adjusting thickness when cold)

270 g reserved corn stock (save some for adjusting thickness when cold)

1 pinch Spiceology turmeric

sugar

sugar

Step 1

Peel and boil corn with chopped onions
ears corn

3 ears corn

yellow onion chopped

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
reserved corn stock (save some for adjusting thickness when cold)

270 g reserved corn stock (save some for adjusting thickness when cold)

Step 4

Pull corn out and cut off cob
ears corn

3 ears corn

Step 5

Add onions, corn, and 270 g stock w salt and a good pinch of turmeric
yellow onion chopped

1 yellow onion chopped

ears corn

3 ears corn

Spiceology Flaky Salt to taste

Spiceology Flakey Salt to taste

1 pinch Spiceology turmeric

Step 6

Purée everything for a bit to make nice and smooth
blender

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 Flaky Salt to taste

Spiceology Flakey Salt to taste

sugar

sugar

reserved corn stock (save some for adjusting thickness when cold)

270 g reserved corn stock (save some for adjusting thickness when cold)

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