• Gourmet 698

    From Dave Drum@1:261/38 to All on Fri Apr 17 05:41:56 2015
    * Originally in: fido.HOME_COO

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chilled Corn Soup
    Categories: Five, Soups, Vegetables
    Yield: 6 servings

    3 Ears of corn; shucked
    1 md Onion; chopped
    1 cl Garlic; fine chopped
    2 tb Unsalted butter
    4 1/2 c Water

    GARNISH: sour cream; chopped chives

    Simmering the cobs lends depth to a cool essence-of-corn
    soup, enhanced with a swirl of sour cream and a sprinkling
    of chives.

    Cut kernels from cobs with a sharp knife, then cut cobs
    into thirds.

    Cook onion and garlic in butter with 1/4 tsp salt in a
    large heavy saucepan over medium heat, stirring
    occasionally, until onion is softened, about 5 minutes.
    Add corn and cobs, water, 1 tsp salt, and 1/2 tsp pepper
    and simmer, uncovered, 20 minutes.

    Discard cobs, then pur+¼e 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.

    Chill until cold, at least 1 hour. Thin with water if
    desired and season with salt.

    COOKSC╟╓ NOTE: Soup can be chilled up to 3 days.

    Recipe by Ian Knauer

    August 2008 | Gouremt

    Serves 6

    MM Format by Dave Drum - 02 July 2009

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