Cold Corn Soup for Summer
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chilled summer soup starring fresh corn, finished with heavy cream and aromatic herbs. Sweet corn drives the flavor whether made with fresh or frozen kernels. Serve cold as an elegant small plate to begin a meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ears yellow corn ((Note 1 for frozen corn))
- 3 litres / 3 quarts water
- 100g/ 7 tbsp unsalted butter
- 2 garlic cloves (, chopped)
- 1/2 onion (, finely sliced)
- 1 celery stalk (, sliced)
- 1/2 leek (, white part only, finely sliced (sub 1/2 onion))
- 1 tsp salt (, cooking/kosher salt, plus more as needed)
- 1 cup cream (, full fat)
- 2 sprigs of thyme
- 1 bay leaf (, preferably fresh otherwise dried)
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- Extra corn kernels (, sautéed in butter until golden with a pinch of salt and pepper)
- 1/4 cup green onion (, finely sliced)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 527mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 523mg
- Calcium
- 63mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 527MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.