Midday Meal :: Grilled Corn Soup

All Photography by Karen Mordechai

Our apologies for being a little late on posting this week, it's been quite busy here at sunday suppers. We're looking forward to the long weekend and hopefully some sunny days ! This week we'll be posting a few bbq recipes in honor of the 4th - here's an easy grilled corn soup to start things off -

Chilled Grilled Corn Soup
Serves 4

6 ears of corn, cleaned
2 tbl olive oil, plus more for brushing
1 large red onion, diced
2 cloves of garlic, minced
3 cups chicken stock
¼ c half and half
zest and juice of half a lime
crème fraiche and chopped chives for garnish

Brush the corn with a little olive oil and grill over medium heat, turning often until the kernels start to color, 8-10 minutes. Cool slightly and cut kernels off the cob.

Heat olive oil in a medium saucepan. Add onions and garlic and sauté on medium heat until translucent, 8-10 minutes. Add chicken stock and grilled corn kernels. Simmer for 5 minutes. Remove from heat and blend with a hand held blender until smooth. Stir in half and half, lime zest and juice, and salt and pepper to taste. Refrigerate for at least one hour.
Pour in to bowls and garnish with a dollop of crème fraiche and finely chopped chives.
Serves 4.

Tip: This soup can also be made with frozen corn in a pinch. You can saute it in a pan to get some color on it.

Copyright © 2009 by Casey Solomon