by Judy Moon
Summer is winding down and we all know how much I LOVE summer. I squeeze in as much time on the beach as I can and this is one of the best times of year for off the charts delicious, healthy produce!
In an earlier post, I mentioned that we got our first CSA with Taproot Farm this year and it has been one of our best decisions ever. It’s really fun to see what is coming in your box, (they email you on Monday and give you a heads up of what is in your box and then on Tuesday you get another email with a recipe using ingredients from the box – excellent!) It has really inspired me to cook more, try new recipes and to eat a more plant based diet which was a goal of ours.
One of my favorite things to do on the way home from the beach, besides stopping at The Custard Castle for ice cream, is to stop at Carmen’s produce stand and get freshly picked Jersey corn, tomatoes and blueberries. Mmmm, my mouth waters just thinking about a tomato sandwich. A few weeks ago, we picked up some freshly picked corn and bought some extra for a guest we thought we were having. Plans fell through and low and behold we were also getting corn in our CSA that week. Call in Chilled Corn Soup to the rescue!
This soup couldn’t have been easier or more delicious. I followed the recipe exactly, not always how I roll, but this time I did. I read some of the comments that people shared and I liked the idea of boiling the cobs in the 3 cups of water to get more of the corn flavor out so I did that in a mixture of half water and half almond milk. Just be sure to remeasure the liquid, it seemed like maybe some of the liquid had been absorbed by the cobs? It was worth the extra step, it produced a nice “corn stock” and I just added more almond milk to bring it back to 3 cups of liquid
Chilled Corn Soup
4 tablespoons canola oil (*I used Olive Oil)
3/4 cup chopped onion
6 sprigs fresh thyme, tied in a bundle
3/4 teaspoon kosher salt, divided
1 garlic clove, minced
3 cups water
1/2 cups diced peeled avocado
1/2 cup diced radish
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon ground red pepper
Hands-on: 38 Minutes
Total: 3 Hours, 38 Minutes- (*don’t panic- that time includes the chilling time!)
- Cut kernels from ears of corn to equal 6 cups; scrape “milk“ and remaining pulp from cobs using the dull side of a knife blade.
- Heat oil in a large saucepan over medium flame; add onions, thyme, and 1/4 teaspoon salt. Reduce heat to medium low; cover. Cook 8 minutes or until onion is softened, stirring occasionally. Add corn kernels and garlic; cover. Cook 4 minutes; add corn pulp, water and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil. Remove from heat; discard thyme. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
- Combine remaining ingredients in a small bowl. Ladle 1 cup soup into each of 6 bowls, top with 2 tablespoons avocado mixture.
Yield: 6 servings (serving size: 1 cup soup, 2 tablespoons avocado mixture).
Corn gets kind of a bad rap nutritionally sometimes. It’s actually vitamin C and magnesium rich. Here’s some more information on the pros and cons of corn
Would love to hear how you liked this soup!