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Cold Corn Soup

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Cold Corn Soup
New York Times Archives

Once again, mea culpa. Our archives contain no reference whatsoever
to the author/chef/creator of this excellent recipe. Suppose we just simply
give credit to the entire editorial staff of the New York Times…

Yield: 3-5 servings

2 tablespoons butter
2 cups chopped onion
4 cups fresh corn kernels
4 cups chicken stock
2 garlic cloves, crushed
Salt and pepper to taste
1 cup milk
1/2 pound oven-dried bread,
broken into chunks
1/4 cup thinly sliced red pepper
1 tablespoon paprika
8 ounces plain yogurt
2 tablespoons chopped chives.

1. Add the butter to a large, deep sauté pan and sweat the onions over
medium heat, stirring constantly so they don't color. Add the corn,
stirring, for about 20 seconds. Add the crushed garlic, salt and
pepper, stirring.
2. When the onions are transparent, about 2 minutes, add the stock and
bring to a simmer. Add the milk and chunks of bread, bring back to
the simmer. Cook until the bread begins to dissolve, about 25 minutes.
3. Pour the mixture into a blender, food processor or through a food mill
and blend until it reaches the desired texture, anywhere from chunky
to smooth. Chill the soup. (The fastest way is to pour it into a steel
bowl and place that in a larger bowl of ice.)
4. If the soup is too thick, add cold stock or milk. Taste and adjust
seasoning if necessary.
5. Place the soup in individual bowls, sprinkle with paprika and decorate
with strips of pepper. Place a large dollop of yogurt in the middle and
sprinkle with chives.
 

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