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Chilled Corn Soup
3 Tbs unsalted butter
1/2 yellow onion, finely choped
2 Tbs flour
2 1/2 cups fresh corn kernels (cut off about 4 ears)
3 cups milk
1/2 cup chicken broth
Kosher salt
Cayenne pepper to taste
4 sprigs basil (garnish)
In a medium saucepan over medium low heat, melt butter. Add onion and saute, stirring occasionally with a wooden spoon, until soft and translucent, about 3-5 minutes. Stir in flour and cook, stirring often, for about 3-5 more minutes. Add corn, milk and chicken broth and increase heat to medium high. Bring soup to a boil then quickly reduce to a simmer and cook until soup starts to thicken, about 10 minutes.
Working in batches, puree the soup in a blender until completely smooth. Season well with salt and a pinch of cayenne pepper. Chill soup for at least 4 hours and serve cold.
Ladle into bowls and garnish with a pinch of cayenne pepper and a sprig of basil. Soup will keep, refrigerated, for 3-5 days.
Serves 4
Chef On The Move is a place to share my recipes, cooking demos and techniques, travel and adventure tips and all things related to good food from the source, good times and good living. My many years of cooking jobs in the restaurants, homes, test kitchens and TV studios in San Francisco, Italy, and in New York with Bobby Flay, the renown chef Eric Ripert, and currently with Martha Stewart, have given me a broad and diverse range of food knowledge. Here I combine my professional experience with my life-long incurable habit of leaving my home for adventure, travel, and the search for great food.
