Whoooooweeee, it’s a hot one out there folks! Denver has been hitting near record highs all week. If temperatures are in the 90’s in June, I can’t imagine what the rest of the summer will be like. So far, my herbs and tomatoes are surviving. Here’s hoping they hang in there.
This cold soup is perfect for those excruciatingly hot summer days. The idea for this recipe was adapted from a recipe in Spenser Magazine. You can subscribe to the magazine for a small fee or read it online for free. Check it out for some great recipe ideas (and gorgeous photography).
3 tablespoons fresh basil, torn into small pieces, plus more for garnish
salt and pepper, to taste
cayenne pepper, to taste
Heat a large pot to medium high heat. Add 1/4 corn kernels to the dry pot. Cook, stirring frequently, until kernels are slightly charred, about 2 minutes. Remove and set aside for garnish.
Reduce heat to medium and add olive oil and butter. Add onion and celery and saute until softened, about 4 minutes. Add the garlic and saute until fragrant, about a minute. Add remaining fresh corn. Using the back of a knife or a large tablespoon, make one last scrape of the corn cobs to get any remaining corn or milk from the cobs. Discard the cobs. Add 4 cups of vegetable broth and add the potatoes if you are using them. Bring the pot to a boil then reduce heat and simmer until the liquid is reduced by half, about 20 minutes.
Meanwhile, in a small saucepan, heat basil and cream over low heat, stirring occasionally, for 15 minutes, in order to infuse the cream with the basil flavor.
Once the potatoes are cooked, remove from heat and stir in the basil-cream, salt, pepper and cayenne pepper to taste. Chill soup for at least an hour and serve cold, topping each bowl with more basil and charred corn kernels.