Chilled Velvety Corn Soup with Tomato and Basil

I adore corn. When cooked with milk or cream, it’s divine. In fact, we used to make corn ice cream when I worked at Absinthe Brasserie, and it was absolutely magical. (It reappears on the menu every so often, so keep your eyes peeled.)

I’ve brought my love of corn and cream to this chilled summer soup. Corn is blessed with the ability to create a smooth, rich texture on its own when pureed; I add a touch of half-and-half only to enhance the corn’s inherent sweetness.

This soup makes a refreshing first course for an outdoor summer dinner.

CHILLED VELVETY CORN SOUP WITH TOMATO AND BASIL
4 ears yellow corn
1/2 cup thinly sliced spring onion or leek (white parts only)
1 bay leaf
freshly ground white pepper
20 large basil leaves
1/4 teaspoon salt
1/3 cup half-and-half
1 roma tomato, seeded and finely diced
1 tablespoon minced fresh chives
2 tablespoons chopped fresh basil leaves
1/2 teaspoon lemon juice
3 tablespoons crumbled goat cheese, ricotta salata or queso fresco (optional)

Shuck the corn, then vigorously rub the cobs with a towel to remove the silk threads. To cut the kernels off the cobs without making a mess, fold a towel and place it on the inside of a baking pan. Holding the cob upright, “saw” the kernels off the cob with a chef’s knife. (The towel will protect your knife when it reaches the bottom of the cob, and the baking pan will catch all of the stray kernels.) Set aside.

Break the cobs in half, then put them into a medium saucepan along with the onion, bay leaf, and a few grinds of white pepper. Add enough water to cover the cobs, then bring to a boil. Lower the heat and simmer gently, with the cover ajar, for 25 minutes. Stir in the 20 basil leaves and simmer for an additional 5 minutes.

Strain the stock into a bowl. Scrape the reserved corn kernels into a clean, medium-size saucepan. Add 1/4 teaspoon salt and 1 3/4 cups of the stock. (Discard the rest of the stock or save for another use.) Bring to a boil, then simmer for 3 minutes, just until the corn kernels are barely tender. Skim off any foam that accumulates at the surface of the pot during cooking.

Using a slotted spoon, remove 1/2 cup of the corn kernels. Set aside. Simmer the remaining kernels in the stock for 5 more minutes, uncovered.

Pour pot contents into a blender and puree for 3 minutes, until smooth. Pass the soup through a fine mesh strainer or food mill, extracting all of the liquid. Discard the fibrous pulp that remains in the strainer. Stir in half-and-half. Add additional salt and pepper to the soup, if desired. Chill thoroughly.

In a small bowl, combine diced tomato, chives, 2 tablespoons chopped basil and lemon juice. Add a touch of salt and pepper to taste.

Divide tomato mixture among 4 shallow soup bowls, forming a mound in the center of each bowl. Pour chilled soup around the tomato mixture, then sprinkle with cheese (if using).

Serves 4 as a first course

Spring Onions