Sweet Corn Soup

Yield 6 servings



  1. Shuck and remove the silks from the ears of corn.
  2. Bring a large pot of salted water to a boil. Add the corn, cover, and cook for 2 to 3 minutes. (You can roast or grill the ears instead of boiling them—this will give you a smoky flavor.) Drain corn. When cool enough to handle, slice kernels off the ears with a sharp paring knife.
  3. Melt butter in a heavy-bottomed pot over medium heat. Add the diced onion and ¼-cup of water. Cover and simmer for about 10 minutes. Add the remaining water and corn kernels to the simmering pot for the last 2 minutes
  4. In two small batches purée the soup in a blender. (Be careful when blending hot soup.) Strain puree through a medium-mesh strainer into a large bowl, pressing to squeeze out the starchy corn juice, and throw away the fibers and skins. Add salt and black pepper to taste.
  5. For hot soup, gently reheat the soup and then divide into heated bowls. For cold soup, chill soup until cold, at least 3 hours, before serving.



  • Garnish hot soup with a purée of roasted green sweet pepper and butter or crème fraîche.
  • Garnish cold soup with a few drizzles of basil oil: a purée of ¼ cup just wilted basil and ¼ cup extra-virgin olive oil.

Serve with crusty French bread.

Courses Soup

Recipe by Harvest to Table at