By Victoria Hart Glavin of Tiny New York Kitchen
Corn soup is a great addition to any summer meal. This soup can be served either hot or cold. Just in time for the August corn harvest because it’s important to savor these late summer moments.
- 2 Tablespoons Olive Oil
- 3 Chopped Shallots
- 3 Sliced Garlic Cloves
- 1 Leek (White & Pale Green Parts) Halved Lengthwise & Thinly Sliced
- 8 Cups Fresh Corn Kernels (Approx 16 Ears)
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 1 Teaspoon Honey
- 6 Cups Water
- 1/4 Cup Fresh Lime Juice
- 1 Teaspoon Olive Oil
- 1/2 Cup Fresh Corn Kernels (Approx 1 Ear)
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1 Diced Chilli Pepper
- 1/4 Cup Chopped Italian Parsley
- Extra Virgin Olive Oil
In a large-size soup pot heat olive over a medium-low heat. Add shallots, garlic, and leeks. Cook for 6 minutes until leek has softened. Stir often. Add corn kernels, kosher salt, and pepper. Cook for 3 minutes.
Transfer to food processor or blender. Add honey. Process until smooth and creamy by adding water to achieve a thin consistency. Pour into large-size bowl. Stir in lime juice. Cover with plastic wrap and place in refrigerator. Chill for 2 hours.
Before serving heat if you want to serve hot. You may serve cold if you like.
Just before serving prepare garnish. In small-size skillet, heat olive oil over a medium heat. Add corn, kosher salt, and pepper. Cook for 3 minutes.
In small-size bowl, combine diced chilli peppers, extra virgin olive oil, and chopped parsley. Ladle soup into bowls and top with corn mixture and chilli pepper mixture.
Note: You may substitute diced tomatoes for chilli peppers if you want.
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.