Silky Corn Soup

1. 1

   1.

2. 2

   Strip the kernels off the corn as close as possible to the cobs.

3. 3

   Place both the kernels and the cobs in a large, heavy pot with the broth, making sure the broth covers both the cobs and the kernels.

4. 4

   Bring to a boil, reduce the heat and simmer, partially covered, for 30 minutes or until the corn is tender and the broth is flavored.

5. 5

   Set aside to cool.

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   Remove and discard the cobs.

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   2.

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   Puree the soup in a food processor.

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   3.

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    Pour the soup through a fine strainer back into the pot to remove any particles from the kernels, tapping the strainer well to extract as much liquid as possible.

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    Add the lemon juice and salt.

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    Heat through over very low heat for the flavors to blend.

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    Cool to room temperature.

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    4.

15. 15

    Stir in the coconut milk.

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    Chill in the refrigerator for up to 6 hours.

17. 17

    Adjust the seasonings.

18. 18

    Serve the soup chilled, garnished with basil or cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.