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Chilled Corn Soup

URL: https://www.michelledudash.com/2012/08/01/recipe-chilled-corn-soup-with-tomatoes-avocado-feta/

Ingredients

For the stock

  • 1 tablespoon expeller-pressed canola oil
  • 5 medium corn cobs, snapped in half (kernels removed)
  • ¼ onion thinly sliced
  • ½ carrot thinly sliced
  • 1 stalk celery, thinly sliced
  • 3 cups organic or reduced sodium chicken (or vegetable) broth
  • 4 stems parsley
  • 1 leaf bay

For the body of the soup

  • 1 tablespoon extra-virgin olive oil
  • 4 cups corn kernels from 5 cobs
  • 1 cup lowfat milk
  • ¾ cup light coconut milk
  • ⅛ teaspoon salt
  • to taste freshly ground white pepper
  • ⅛ teaspoon sherry vinegar

For garnish

  • 1 avocado halved and thinly sliced crosswise
  • ¼ cup crumbled feta cheese
  • 6 cherry tomatoes halved
  • 4 teaspoons seasoned, toasted almonds

Instructions

  1. Make the stock by heating oil in a pot and browning the corn cobs for about 5 minutes.
  2. Add onion, carrot, and celery, cooking for another 5 minutes.
  3. Pour in the chicken broth, add parsley stems and bay leaf, and simmer for 45 minutes.
  4. For the body of the soup, heat oil in a skillet and cook corn kernels until tender, about 5 minutes.
  5. Stir in the milks and simmer for 40 minutes, stirring occasionally.
  6. Blend the corn mixture with salt, pepper, and vinegar, then strain the broth into the blender, discarding the vegetables.
  7. Puree until smooth, then chill the soup in the refrigerator.
  8. To serve, arrange the garnish in bowls and ladle the soup around it.

Nutrition Facts (estimated)

Servings
4
Calories
300
Total fat
19g
Total carbohydrates
28g
Total protein
8g
Sodium
650mg
Cholesterol
13mg

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