chilled summer corn soup with scallions, pepitas & aleppo pepper
Every summer needs a chilled soup to rely on. Or a couple, because they're just so refreshing on the dog days of summer (after you turn off the stove, of course-- but it's worth it, promise!). Summer corn tastes so pure and delicate, almost milky. What's extra special about this recipe is that you're essentially making a corn stock with the cobs for the ultimate fresh corn flavor; there's no reason to throw away the cobs when they yield so much more than just its kernels. You're then cooking the kernels in the corn stock and blending it to a smooth, delicate summer treat. In this recipe, it's topped with pepitas for that crunch factor, a drizzle of olive oil for richness, and Aleppo pepper for a little kick. But again, this is summer after all! So I think diced cucumber or tomato (or both!) would be really nice, as well. Also, some like it hot! Go for it if you prefer it warm-- it's quite delicious that way, too.
chilled corn soup with scallions, pepitas & Aleppo pepper
makes about 2 cups
ingredients:
3 ears corn on the cob (about 2 cups kernels)
1 tbsp. olive oil
1 medium leek (white and pale green parts only), sliced*
¼ cup white wine
1 bay leaf
1 scallion, thinly sliced on the bias, for sprinkling
3 tbsp. toasted pepitas, for sprinkling
Aleppo-style pepper, to taste
Cut the kernels off the cob and set aside both the cobs and kernels separately. In a large saucepan, heat olive oil over medium-low. Add leeks and cook until softened, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes. Add the reserved cobs, bay leaf, and 3 cups water. Bring to a boil and simmer 10 minutes. Add the reserved corn kernels and simmer for flavors to meld, another 10 to 12 minutes. Discard cobs and bay leaf. In a blender or with an immersion blender, blend until smooth. Return to saucepan, if needed. Season with salt. Pour half of the soup through a fine mesh sieve; discard any solids. Refrigerate until chilled. Taste and adjust seasoning, if needed. Serve chilled and top with scallion, pepitas, and Aleppo pepper.
*Save the leek’s dark green parts and make this vegetable stock!
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