Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Chilled Corn Soup

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Chilled Corn Soup

Article excerpt

You don't need cream or butter when homemade corn stock and coconut milk do the trick for a velvety smooth chilled soup.

4 tablespoons olive oil, divided

1 leek (white and pale green parts), halved lengthwise and sliced

2 cloves garlic, minced

1 (-inch) piece fresh ginger, minced

2 cups fresh corn kernels (from about 5 ears)

2 cups Corn Stock

cup coconut milk

Salt to taste

avocado, pitted, peeled, and cubed

cup sauteed corn

Olive oil for drizzling

Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add leeks, garlic and ginger, and sweat until softened, about 5 minutes. Add corn kernels, corn stock, coconut milk, and salt; simmer for about 10 minutes.

Transfer soup to a blender and process with the remaining 2 tablespoons oil until satiny smooth. …

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