Wednesday, July 14, 2010

Cool Corn Soup ~ Another Gourmet Dinner Highlight

Another recipe worthy of mentioning from our Gourmet Group event on the fourth was this Cool
Corn Soup from Stir by Barbara Lynch.  After the Provonetta Pizza appetizer that I shared in my last post, we sat down to the table and enjoyed this wonderful, cool, corn soup.

The flavor of the fresh corn was beautifully enhanced by the garnish of mushrooms, scallion and lemon. On a warm, summer evening it was wonderful!

Cool Corn Soup with Mushrooms, Scallion and Lemon
Adapted from Stir by Barbara Lynch
Printable Recipe

Serves 4-6

10 medium earns corn, shucked, silk removed
4 tablespoons unsalted butter
1/3 cup sliced shallot (about 1 large)
Kosher salt and freshly ground black pepper
2 cups whole milk


1 tablespoon extra-virgin olive oil
6 ounces mushrooms, preferably chanterelles, chopped
1 small shallot, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons thinly sliced scallion
About ½ teaspoon fresh lemon juice

Remove the kernels from the cobs by slicing straight down each cob with a sharp chef’s knife, turning the cob and repeating until most of the kernels are off. Doing this over a rimmed baking sheet makes the job easier. Using the dull side of the knife, scrape the cob hard to extract the corn “milk,’ Reserve a few corncobs.

In a medium saucepan, melt the butter over medium heat. Add the shallot and cook until the shallot is tender but not browned, stirring occassionally, about 5 minutes. Reserve ½ cup of the corn kernels for the garnish and put the rest, including and liquid, in the saucepan. Season the corn with 2 teaspoons salt and about 10 grinds of pepper. Stir and then add the milk and 1 cup water. Bring the soup to a gentle simmer. (At this point, add 2 or 3 corncobs to simmer with the mixture to add even more corn flavor.  Cook, stirring occasionally, until the corn is just tender, 8 to 12 minutes.

Remove the corncobs and puree the soup in a blender or food processor, in small batches to prevent overflow. If you like chunky soup, you can chill the soup as is or, if you would like a more elegant presentation, pass it through a fine-mesh strainer, pressing hard on the solids with a ladle to extract as much flavor and liquid as possible, and chill.

For the garnish:

Heat the oil in a small skillet over medium heat. Add the mushrooms and shallot, season with a little salt and pepper, and cook for 2 to 3 minutes, stirring occasionally, until tender but not overly brown. Transfer to a small bowl and add the scallion and a squeeze of fresh lemon juice. Taste and adjust seasonings, if neeessary.

Meanwhile, remove the soup from the refrigerator to take some of the chill off. You want it cool, but the flavors will be muted if it’s too cold.

Divide the soup among four to six bowls and center a spoonful of the mushroom garnish in each bowl. Serve immediately.

Do ahead:

Both the soup and the mushroom garnish can be made a day ahead of serving; keep both covered and refrigerated.


  1. Susan, that soup sounds delicious and I have some fresh corn, so I think I will make half a recipe for dinner tonight. Thanks!

  2. Wow! Questo blog è splendido: il top dell'eleganza e del buon gusto! Sono felice di averlo scoperto. Aspettami perché torno, eh! ;-)

  3. I've never had chilled corn soup. What a perfect summer soup.

  4. I've never had chilled corn soup either - it sounds so good for a hot summer evening. Will save it for when the local corn is finally ready in a few more weeks.

    Great photos and I love seeing all the menu items from the gourmet group dinner.

  5. I just picked up the first local fresh corn of the season from the farm. I can't wait to try this- it looks delicious!

  6. This looks delicious, but fresh local corn gets eaten au naturel around here; I don't think I'd ever get it into the soup pot!

  7. This looks delicious, but fresh local corn gets eaten au naturel around here; I don't think I'd ever get it into the soup pot!

  8. I can almost taste the fresh corn flavor in this beautiful soup and can't wait to try it. This recipe will sit on my counter until fresh corn shows up in the market, hopefully soon. This looks like a winner, Susan.

  9. I love fresh corn. This sounds just perfect for our hot summer days. It is supposed to hit 100 degrees this weekend.

  10. I bet they loved it. I wonder how it would taste warm?

  11. I'm not a huge fan of cold soups, I'm sure this would taste yummy warm too!

  12. We won't get fresh corn for a week or so but this will definitely be one I am going to try!
    It amazes me how you put this menu together every year with just the right recipes! You definitely have a talent my dear!!

  13. We really enjoy chilled soups in the heat of summer. And, we will have wonderful corn in the market this week. I'm looking forward to doing your recipe. Thanks!


  14. It's unusual to see a corn soup served cool, Susan. Our corn is lovely now and with the mushrooms, this looks delicious!
    What fun that gourmet dinner is turning out to be for us!

  15. Susan, this soup looks wonderful! Your dinner group menu is very appealing.

  16. I've always enjoyed the light summer creamy flavor of corn soup. I like the idea of pairing the buttery soup base with wild mushrooms. It must be so good!

  17. That looks fantastic! What a great combo of flavors!

    My friend's daughter went to a Bridal Shower recently, catered by Barbara Lynch, and they raved about the food! and every recipe you've posted from her book looks like a winner!


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