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.
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 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:
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.Print