Chilled Corn Soup

1. 1

   Cut kernels from cobs with a sharp knife, then cut cobs into thirds.

2. 2

   Cook onion and garlic in butter with 1/4 teaspoon salt in a large heavy saucepan over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add corn and cobs, water, 1 teaspoon salt, and 1/2 teaspoon pepper and simmer, uncovered, 20 minutes.

3. 3

   Discard cobs, then puree corn mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, discarding solids.

4. 4

   Chill until cold, at least 1 hour. Thin with water if desired and season with salt.

No additional tips available.