To tell you the truth, I had never had corn soup, and certainly never had cold corn soup, until the summer of 2021.
I had to go to a friend's restaurant to discover it. And I must admit that it was a major revelation.
I must also tell you that I am not a fan of soup except .... if they are cold. Then I love them all, gazpacho, salmonjero, Vichyssoise and so on. I must admit that this soup is really delicious, and that's why I'm sharing the recipe with you.
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The concept
For me European, the cold soup is a summer tradition that has the merit to be refreshing.
The most famous is gazpacho, but Vichyssoise is a classic recipe of French cuisine.
And many other cultures around the world are fond of the concept of cold soup. So much so that cold corn soup can be found in drink dispensers in Japan!
And it is one of the inspirations of this recipe, which I give you the ingredients.
Fresh corn on the cob!
To make this soup, you need fresh corn on the cob.
This is for a simple reason; you are going to use the corn cob in its entirety. Indeed, after having collected the grains, the cob itself will be used to make a broth.
If you can't find fresh corn, you can use frozen corn. On the other hand, the can of corn will not allow you to make the broth.
The other ingredients
In addition to the corn on the cob, here are the other ingredients that go into the recipe.
- Leek - this will be used for the soup and to give the grape seed oil a taste.
- Onions and garlic - the classics to bring out the flavors of soups
- Cream - to bring even more roundness to the soup
- Olive oil - to sauté the onions and chopped leek
- Salt and pepper
Garnishes
Garnishes are important in soups. They often provide the little twist that gives the soup another dimension.
For this soup, you will make two garnishes:
- a corn cob, using the crushed kernels recovered from the sieve strainer. This way, the cob will have been used to the maximum and nothing will have been thrown away.
- an oil of burned leeks. The burnt leek infused in the oil will bring a light smoky taste and a herbaceous note to the soup.
Of course, you can imagine other toppings as well:
- chives
- lemon zest
- salted popcorn
- corn sautéed in butter
- hot sauce
- Cajun chicken nuggets
- Karaage
- etc.
How to serve cold corn soup ?
You have to serve this soup straight from the fridge. Basically, don't take it out in advance.
You can serve it in bowls which you will also have chilled for a few hours in the fridge.
Don't forget to add any toppings you like.
The last word
As I wrote at the beginning, the very idea of sharing this recipe with you came from a dinner in a friend's restaurant. This friend, Patrick, is the owner of the restaurant Nama in Bordeaux. It's an Omakase type restaurant, you don't choose any meal, you let yourself be surprised by the chef.
I can't advise you enough to go and try their cuisine if you are in the area.
📖 Recipe
Cold corn soup, super chilly ecstasy !
To tell you the truth, I had never had corn soup, and certainly never had cold corn soup, until the summer of 2021.
I had to go to a friend's restaurant to discover it. And I must admit that it was a major revelation.
I must also tell you that I am not a fan of soup except .... if they are cold. Then I love them all, gazpacho, salmonjero, Vichyssoise and so on.
I must admit that the cold corn soup is really delicious, and that's why I'm sharing the recipe with you.
- Prep Time: 15
- Cook Time: 70
- Total Time: 1 hour 25 minutes
- Yield: 4
- Category: Soup, starter, meal
- Cuisine: Asian, Western
- Diet: Vegetarian
Ingredients
- 6 ear of corn
- 1 leek white
- 1 onion
- 10 cl of fresh cream
- salt
- pepper
- olive oil
Instructions
Corn:
- Using a chef's knife, separate the kernels from the cob.
The corn cob broth:
- Cut the cobs in half.
- Place them in a large saucepan, covering them with water to the top.
- Drain and bring to a boil.
- Reduce the heat and simmer for 30 minutes.
Cooking:
- Sweat the chopped onion and leek white in a little olive oil. Add the garlic and cook over low heat for 5 minutes without browning.
- Add the corn and cook for 7 minutes.
- Add the corn stock. Bring to a boil, then reduce heat and simmer for 20 minutes. Salt and pepper.
- Add the cream off the heat.
Blending and straining:
- Leave the soup to cool overnight so that all the flavours can diffuse well.
- Blend and strain the mixture through a chinois étamine (a very fine mesh strainer).
- Adjust the seasoning. Reserve the soup in the refrigerator.
The corn crisp
- Collect the "paste" of the corn kernels in your sieve.
- Spread it out on a piece of parchment paper and dry it at 160°C for about 20 minutes, in rotating heat.
Presentation:
- Serve the soup in small bowls, adding a little olive oil, a few drops of chilli sauce and a piece of the corncob.
Notes
- If you wish, you can make a burnt leek oil. To do so, use the green part of the leek that you burn on a barbecue, then dip it hot in grape seed oil for at least one night. You can add a drizzle of this oil to your soup when you serve it.
Keywords: Corn, soup, cold soup, Japanese corn soup, cold corn soup, fresh corn soup, summer soup, gazpacho, salmonjero
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