Fresh Corn Soup

1. 1

   Simmer corn with salt in the water, covered, 20 minutes, or until very tender.

2. 2

   Puree soup in batches in a blender until very smooth (use caution when blending hot liquids).

3. 3

   As each batch is pureed, pour through a coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold.

4. 4

   Reheat soup, stirring, or chill it by setting bowl of soup in a larger bowl of ice and cold water and stirring.

5. 5

   If soup is too thick, thin with water.

6. 6

   Serve sprinkled with chives.

No additional tips available.