CHILLED CORN SOUP
Provided by Alex Guarnaschelli
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. Use a sharp knife to shave off the kernels in rows from the cob. Rotate the corn and cut close enough to the core so that the kernels remain relatively whole, but not so closely that you end up taking fibrous pieces of the cob with you. Repeat with all of the corn. Gather the kernels in a bowl and reserve the cobs.
- Start the soup: Combine half the olive oil and all the scallions with a generous pinch salt and 1/4 cup water in a large saute pan and cook over medium-low heat until they are translucent and tender, 3 to 5 minutes. Remove from the pan and set aside.
- Cook the corn: Heat the remaining 2 tablespoons olive oil in the same saute pan and add all the corn kernels. Season with salt, then stir in the brown sugar and a generous pinch black pepper. Cook over medium heat until the corn becomes tender, 8 to 10 minutes.
- Finish: Bring the half-and-half and 1 cup water to a gentle simmer in a medium pot over medium heat and add the cobs. Simmer the cobs gently on low heat until they impart their corn flavor to the half-and-half, 12 to 15 minutes. Discard the cobs. Add the Worcestershire and hot sauce and stir to combine. Add the cooked corn and scallions to the pot and simmer on low heat for 3 to 5 minutes. Taste for seasoning.
- Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. Refrigerate until fully cold, at least 4 hours and up to 24 hours.
- Serve: Whisk to blend so some of the remaining corn lands in each bowl as you serve the soup. Taste for seasoning. Ladle into the bowls.
CHILLED CORN SOUP WITH BASIL
No-cook, chilled blender soups are so quick to make it almost feels like cheating. This one stars sweet corn that's been tarted up with buttermilk and lime juice, spiced with garlic and scallion, and imbued with fresh herbs. While straining it isn't entirely necessary, it will give you a smoother, more elegant soup. But when it's too hot to breathe, let alone dig out the strainer, you have our permission to skip it. Serve this in espresso cups or shot glasses as an hors d'oeuvre, or in bowls as a first course.
Provided by Melissa Clark
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Slice kernels off corn cobs (you should have 3 to 3 1/2 cups kernels). Discard cobs and place kernels in a blender.
- Add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth.
- Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 10 grams, TransFat 0 grams
CHILLED CORN SOUP
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories appetizer
Time 5h15m
Yield 4 adult portions, 8 kid portions
Number Of Ingredients 11
Steps:
- Cut the kernels of corn from the cobs. Reserve the cobs.
- Heat the vegetable oil in a large, deep pot and over medium-low heat. Add the corn, garlic and onions. Sweat until the corn is slightly brown and the onions are translucent.
- Carefully add the cobs and fill the pot with water until the corn is covered. Raise the heat and boil for 30 minutes.
- Remove the corn from the heat and allow to cool. Then chill for at least 4 hours or up to overnight.
- Remove the cobs with tongs, and use an immersion blender to blend the corn and onions. This is the soup base. To this add the coconut milk and blend again. Separate the soup base into the desired portions for adults and kids. Season the adult version with salt, lime juice and chipotle adobo... this stuff is hot, so do as much or as little as you want.
- For the kids, season the soup with salt and serve cold, garnished with caramel corn.
- Serve the soup cold, garnished with a few pieces of honeydew melon.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
COLD CAULIFLOWER SOUP WITH BACON AND CROUTONS
Provided by Giada De Laurentiis
Time 3h
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.
- For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.
- For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.
- In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.
- Ladle the chilled soup into bowls and garnish with the croutons and bacon.
- Cook's Note: The soup can also be blended using an immersion blender.
CAULIFLOWER AND ROASTED CORN SOUP WITH CHANTERELLE MUSHROOMS
The sweet core of the cauliflower can also be eaten. The last of the summer corn is in stores now; roasting the corn brings out its sweetness.
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes 6 cups
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Make a bouquet garni by wrapping the bay leaves and the thyme sprigs in a piece of cheesecloth. Set aside. Place the kernels from 1 ear of corn in a baking pan, and roast until lightly browned, about 5 minutes. Remove from oven, and set aside.
- Melt butter in a 4-quart saucepan over medium heat. Add shallots, garlic, and onion. Cook, stirring often, until translucent, about 4 minutes. Add mushrooms, and continue to cook until mushrooms begin to soften, about 4 minutes more. Using a slotted spoon, remove mushrooms from pan, and set aside.
- Add unroasted corn kernels, cauliflower florets, cauliflower core, chicken stock, and bouquet garni to pan. Bring to boil. Reduce heat to low; simmer, covered, until cauliflower is tender and cauliflower core is cooked through, about 25 minutes.
- Remove bouquet garni, and discard. Working in batches, puree the soup in the bowl of a food processor until smooth, returning pureed soup to a clean 4-quart saucepan. Heat soup over medium-low heat. Stir in the reserved mushrooms, roasted corn, and cayenne; salt to taste. If soup is too thick, stir in a few tablespoons of water. Heat, and serve immediately.
CHILLED CAULIFLOWER SOUP
Make and share this Chilled Cauliflower Soup recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter over medium heat and sauté garlic (3 minutes).
- Add cauliflower and sauté (5 minutes).
- Stir in chicken stock and potatoes; heat to boiling.
- Reduce heat and simmer, covered, until potatoes and cauliflower are tender (10 minutes).
- Season with salt, cayenne, and basil.
- Pureé mixture in a food processor until smooth.
- Blend in lemon juice and sherry.
- Transfer to a bowl and whisk in cream.
- Refrigerate until chilled (at least 2 hours).
Nutrition Facts : Calories 348.6, Fat 26.5, SaturatedFat 16, Cholesterol 92.8, Sodium 551.2, Carbohydrate 19.3, Fiber 4.3, Sugar 5.8, Protein 7.8
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- Preheat oven to 400 degrees F. Place cauliflower florets on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Roast cauliflower for 30 to 35 minutes until fork tender and golden brown.
- Place a large saucepan or Dutch oven over MEDIUM heat. Add chopped bacon and cook until crispy. Use a slotted spoon to transfer bacon to a plate and set aside.
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- Melt butter in a large pot of medium heat. Add garlic, onion, carrots, and celery; cook stirring occasionally, until tender, about 5 minutes.
- When the vegetables are tender, add in the cauliflower and bay leaf; cook 5 more minutes, or until tender.
- Sprinkle in the flour. Cook stirring constantly for 1 minute. Slowly stir in the vegetable broth; bring to a boil. Reduce heat to medium-low; simmer reduced, about 15 minutes.
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