Chilled Corn Soup W/avocado Relish
From shandy 13 years ago
- 40 to make
- Serves 5
A cool and refreshing soup, perfect for a hot summer's evening. This soup would be adorable served in cute little canning jars. The recipe was adapted from Paula Deen's magazine and I had so much fun with it. Hint: Putting a cob of corn in the opening of a bundt pan works great for cutting corn off the cob. Read more The budt pan collects all the corn pieces and the hole holds the cob in place while you cut. See less
Ingredients
- CHILLED corn SOUP: shopping list
- 10 sprigs fresh thyme shopping list
- 10 sprigs fresh parsley shopping list
- 2 T. olive oil shopping list
- 1 medium sweet onion, chopped shopping list
- 1 shallot, minced shopping list
- 6 c. fresh corn kernels (about 10 ears) shopping list
- 2 cloves garlic, minced shopping list
- 3 c. whole milk (I used 1% milk this time around) shopping list
- 2 c. half-n-half shopping list
- 1/2 t. salt shopping list
- 1/2 t. white pepper shopping list
- avocado RELISH: shopping list
- 2 avocados, peeled, seeded, and chopped shopping list
- 1/2 red onion, minced shopping list
- 1 jalapeno, seeded and minced shopping list
- 1/2 poblano pepper, seeded and minced shopping list
- 5 T. fresh chopped cilantro shopping list
- 2 T. fresh lime juice shopping list
- 1/2 t. salt shopping list
- 1/2 t. freshly ground black pepper shopping list
How to make it
- Using kitchen string, tie thyme and parsley sprigs together; set bouquet garni aside.
- In a large Dutch oven, heat olive oil over medium heat. Add onion and shallot; cook for 5 minutes, stirring occasionally, until tender. Add corn, garlic, and bouquet garni; cook, stirring constantly, for 2 minutes. Add milk and half-and-half; bring mixture to a simmer. Simmer, stirring occasionally, for 30 minutes. Remove and discard bouquet garni. Stir in salt and pepper; cool slightly.
- In the container of a blender, process soup, in batches, until mixture is very smooth and creamy. Chill soup completely. Garnish each serving with Avocado Relish. (If you like a silky soup, strain through a sieve before serving.)
- DIRECTIONS FOR THE AVOCADO RELISH:
- In a medium bowl, combine avocado, red onion, jalapeno, poblano, cilantro, lime juice, salt, and pepper. Place a layer of plastic wrap directly on the surface of the mixture. Cover and chill.
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