Chilled Sweet Corn Soup with Mint and Chili Oil
Tyler
Refreshing. Perfect for summer parties because it’s light and you don’t have to worry about the temperature.
ingredients
- Soup:
- 15 Ears Yellow Corn, cleaned and cut off cob
- 1 Bunch Celery, chopped
- 5 Yellow Onions, sliced
- 10 Cloves Garlic, smashed
- 5 Qts. Vegetable Stock
- 1/2 lb. Butter
- 1 Qt. Heavy Cream
- 1 Bunch Mint, tied with a string
- 5 Russet Potatoes, peeled and quartered
- Salt and Pepper to taste
- Chili Oil:
- 1 Tbsp. Crushed Chilies
- 1/2 Cup Extra Virgin Olive Oil
- Salt to taste
directions
- 1
1. Heat butter in a stockpot.
- 2
2. Add garlic and toast until golden.
- 3
3. Season with salt.
- 4
4. Add onions and season with salt. Cook with medium heat until soft.
- 5
5. Add celery and cook until semi-soft.
- 6
6. Add potatoes, corn, and mint. Cover with vegetable stock.
- 7
7. Bring to a simmer and cook until potatoes are soft.
- 8
8. Remove mint.
- 9
9. Puree mixture in batches (adding a little bit of cream to each batch) until smooth.
- 10
10. Strain mixture and let cool.
- 11
Chili Oil:
- 12
1. Simmer chilies and oil in saucepan.
- 13
2. Let steep for 20 min.
- 14
To Serve:
- 15
1. Cook mint, corn, and some butter in a saute pan. Season with salt.
- 16
2. Add sauteed mixture and some chili oil to soup.
Source: Tyler
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