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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This simple seasonal soup depends on a single farm-fresh ingredient: corn. Its essence is captured in this purist's purée. Ingredients:
8 cups corn kernels (cut from 10 to 14 ears) |
6 cups water |
1 tablespoon kosher or coarse sea salt |
1/4 cup chopped fresh chives |
Directions:
1. Simmer corn with salt in the water, covered, 20 minutes, or until very tender.
2. Purée soup in batches in a blender until very smooth (use caution when blending hot liquids). As each batch is puréed, pour through a coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold.
3. Reheat soup, stirring, or chill it by setting bowl of soup in a larger bowl of ice and cold water and stirring. If soup is too thick, thin with water.
4. Serve sprinkled with chives.
5. Cooks' note: Soup may be made 3 days ahead and cooled, then chilled, covered.
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