Chilled Sweet Corn Soup

Chilled soups are some of my favorite recipes, especially when the end of summer approaches.  The trick is to make sure the sweetness of the corn remains while preparing the stock for the puree.  The puree is key in producing a velvety texture that combines well with a dollop of mascarpone or chevre cheese.

Prep Time 20 minutes + 4 hours for chlling
Cook Time 35 minutes
Servings 4


2 tablespoons butter
1 leek, cleaned and chopped finely
2 shallots, chopped
1 medium white onion chopped
10 ears sweet corn

6 cups vegetable stock
1/2 cup dry white wine
1 tablespoon of sea salt


Marscopone or chevre cheese

Fresh dill


1. Heat the butter over medium-high heat in a large soup pot; add the leek, shallots, and onion.  Saute until softened paying careful attention not to brown.

2. Remove from heat and set aside.

3. Remove the corn from the cob and add the corn and cobs to the soup pot and season generously with sea salt.

4. Gently stir the corn mixture using medium-high heat for approximately 6-8 minutes. Add the vegetable stock and bring to a boil; cover and simmer for 10 minutes.

5. Remove just the cobs from the mixture and allow it to cool for approximately 5 minutes before transferring to a high-speed blender.

6. Blend until smooth.  Taste and season with additional sea salt if needed.

7. Using a fine-mesh sieve pass the blended mixture through and discard any fibers left over.

8. Chill for at least 4 hours before serving.