📝 About This Recipe
This Chilled Corn Velouté is a celebration of peak-summer sweetness, transforming humble ears of corn into a silk-smooth, sophisticated starter. By utilizing a gentle poaching method and a high-speed blend, we extract the natural milk from the kernels to create a luxurious texture without the need for heavy cream. The result is a vibrant, golden soup that balances earthy sweetness with a bright, citrusy finish, making it the ultimate refreshing palate cleanser for a warm evening.
🥗 Ingredients
The Velouté Base
- 6 ears Fresh Sweet Corn (shucked, silks removed)
- 1 Yellow Onion (finely diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 2 cloves Garlic (smashed)
- 2 tablespoons Unsalted Butter (high quality)
- 4 cups Vegetable Stock (low sodium)
- 1.5 teaspoons Kosher Salt (to taste)
- 1/4 teaspoon White Pepper (ground)
The Infusion & Finish
- 3 sprigs Fresh Thyme
- 1/4 cup Crème Fraîche (for body and tang)
- 1 tablespoon Lime Juice (freshly squeezed)
Garnish & Accoutrements
- 3 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Smoked Paprika or Aleppo Pepper
- 2 tablespoons Chives (finely minced)
- 1 handful Microgreens or Cilantro (for decoration)
- 1/4 cup Reserved Corn Kernels (blanched for 1 minute)
👨🍳 Instructions
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1
Begin by prepping the corn. Using a sharp knife, shear the kernels off the cobs. Place the kernels in a bowl and, using the back of your knife, scrape the cobs over the bowl to extract the 'corn milk.' Reserve the cobs.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat. Add the diced onion and sliced leeks with a pinch of salt.
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3
Sauté the aromatics for 8-10 minutes. You want them soft and translucent, but absolutely no browning; color will muddy the vibrant yellow of the soup.
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4
Add the smashed garlic and cook for another 2 minutes until fragrant.
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5
Stir in the corn kernels (reserving a small handful for garnish) and the corn milk. Season with the remaining salt and white pepper.
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6
Pour in the vegetable stock and add the thyme sprigs. For extra depth, break the reserved corn cobs in half and nestle them into the liquid.
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7
Bring the liquid to a gentle simmer. Reduce heat to low, cover partially, and cook for 20 minutes. The corn should be very tender.
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8
Remove the corn cobs and thyme sprigs. Allow the mixture to cool slightly for about 10 minutes before blending.
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9
Transfer the mixture to a high-speed blender. Add the crème fraîche and lime juice. Blend on the highest setting for 2 full minutes until completely emulsified and aerated.
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10
For a true 'velouté' (velvet) texture, pass the soup through a fine-mesh sieve or chinois into a clean bowl, pressing on the solids with a ladle. Discard the fibrous remains.
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11
Taste and adjust seasoning. Chill the soup in the refrigerator for at least 3 hours, or ideally overnight, until thoroughly cold.
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12
While the soup chills, make the chili oil by whisking the olive oil with the smoked paprika or Aleppo pepper.
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13
To serve, pour the chilled velouté into chilled bowls. Garnish with a swirl of the chili oil, the reserved corn kernels, minced chives, and microgreens.
💡 Chef's Tips
Always use the freshest corn possible; as corn ages, its sugars turn to starch, losing that signature sweetness. Don't skip the straining step! Passing the soup through a fine-mesh sieve is what differentiates a rustic corn soup from a professional velouté. If the soup is too thick after chilling, thin it with a tablespoon of cold stock or water until it reaches the consistency of heavy cream. To keep the color vibrant, avoid using red onions or dark spices in the base of the soup. For a vegan version, substitute the butter with coconut oil and the crème fraîche with full-fat coconut milk or cashew cream.
🍽️ Serving Suggestions
Pair with a crisp, chilled Glass of Gruner Veltliner or a dry Riesling to complement the sweetness. Serve alongside toasted sourdough points rubbed with a raw garlic clove. Accompany with a light arugula salad dressed in a lemon vinaigrette. For a luxury touch, top each bowl with a spoonful of butter-poached lobster or crab meat. A side of salty Prosciutto or Serrano ham provides a wonderful savory contrast.