Chilled Corn-Off-the-Cob Soup
3 fresh ears corn on the cob, shucked
1 medium onion, chopped
1 teaspoon chopped garlic
2 tablespoons unsalted butter
2 1/2 cups milk
2 cups water
Salt and white pepper to taste
Cut kernels off of the cob, and cut the cob into thirds.
Cook onion and garlic in the butter until the onion is soft. Add corn, cobs, water and milk; season with salt and pepper. Simmer uncovered for 20 minutes. Remove the cobs with done.
Blend soup until smooth and strain through a fine strainer. Discard the solids and chill the soup thoroughly.
Adjust seasoning as needed, and garnish with sour cream and chives.
Vegetable Soup Recipes