Chilled Corn and Basil Soup

Corn is good right now. No, I’m sorry. It’s actually great. This is not the time that you want to cream it or mix it with a ton of bacon. This is the time that you want it tos hine on its own. You want to enjoy the last, few, fleeting days of warmth and sunshine. You want a cool soup that isn’t overly heavy and you want the corn to be as sweet and buttery as possible without over seasoning it.

You want this soup.

Chilled Corn and Basil Soup

Ingredients:

4 ears corn, shucked off the cob like this

1 medium russet potato, peeled and sliced thinly

1 onion, diced

1 bunch of celery hearts, diced

4 carrots, peeled and diced

2 tbsp. olive oil

1 large bunch basil, washed and chopped

Tabasco to taste

1 glug balsamic vinegar (maybe 2 tsp.)

4 cups of chicken or vegetable stock

Salt and pepper to taste

IMG_1461

1. Saute the mirepoix (onions, celery, and onions) in the olive oil until the veggies are translucent. This should take about 7 minutes.

IMG_1462

2. Add the corn and all of the corn milk that is with it. Now it looks a horrible frozen mixed veg medley. But, I promise…it’s going to be better than good.

IMG_1466

4. When the corn starts to release its buttery, fragrant scent, add the potato and the stock. Then, cover and let it cook for about 30 minutes, or until the potatoes are soft.

IMG_1468

5. Taste and add Tabasco, salt, and pepper. Let it cook for another 10 minutes, or until the bite of the Tabasco has worn off.

IMG_1470

6. Add the basil and vinegar and puree with a stick blender or blender.

IMG_1471

7. Chill overnight (VERY IMPORTANT to let flavors decelop), then taste for seasonings and serve.

I can’t believe summer is over. I’m just not ready to say goodbye to healthy, refreshing meals like this. Not ready to say farewell to sweet summer produce. This is a sweet, a little spicy, and incredibly satisfying with a dollop of goat cheese on top or a grilled cheese sandwich alongside. The basil is a really unexpected fresh, sharp addition that doesn’t overtake the sweet corn. Next soup on the blog will probably be pumpkin something, so make this while you can.

I know I will…as I sob into my sun lamp. Aah, winter, you are coming all too soon.