Wednesday, August 12, 2009

Chilled Corn Soup

This is a light and gentle soup that is served cold, perfect for a summer evening. I do not remember where I got the recipe so I'm going to improvise:

Boil some ears of corn for 5-10 minutes. Let cool and remove kernels from cob with a knife. Puree the kernels in a blender with a few cups of water or broth. Strain the mixture and discard the kernels. Add salt, pepper and dried basil to the soup and chill. Serve cold.

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