Ladies Lunch :: Chilled Corn Soup
A wonderful and refreshing second course at our Ladies Lunch was this corn soup. We love that this is served chilled since our meal was served al fresco, great for a summer day. Bon Appétit. (see recipe card below for full instructions)
Chilled Corn Soup
3 1/2 cups whole milk
8 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
1 pound piece of smoked ham shanks or ham hocks
4 1/2 cups water
4 tablespoons unsalted butter
1 large onion, chopped
1 large carrot, peeled, thinly sliced
1 celery stalk, thinly sliced
2 garlic cloves, minced
4 large fresh thyme sprigs
4 bay leafs
1/2 cup smoked ham, diced
fried corn and ham for garnish
salt / pepper to taste
Bring milk, corncob halves and ham shank just to boil in large stock pot. Remove from heat, cover, and let steep while sautéing vegetables.
Melt butter in large stockpot over medium heat. Add onion; sprinkle with salt and sauté until translucent, about 5 minutes. Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes. Add water, thyme, bay leaf, and milk mixture with corncobs and ham shank. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.
Cool soup slightly. Discard corncobs, herb sprigs, bay leaf and ham shank. Working in batches, puree soup in blender until very smooth. Using a fine mesh strainer, strain soup into large bowl, pressing on solids. Season soup to taste with salt and pepper. Cool over ice water bath. Cover and chill.