Recipe by Anna Gill
6 ears of corn, shucked, reserve 1 cup of kernels
1 medium onion, chopped
1 garlic clove, finely chopped or pressed
2 tablespoons unsalted butter
4 ½ cups skim milk
Garnish: sour cream and chopped chives
1. Cut kernels from cobs with a sharp knife*, then cut cobs into thirds.
2. Cook onion and garlic in butter with ¼ teaspoon salt in a large heavy saucepan over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
3. Add all the corn except for the reserved cup, the cobs, milk, 1 teaspoon salt, and ½ teaspoon pepper and simmer, uncovered, 20 minutes.
4. Discard cobs, then purée corn mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, discarding solids.
5. Chill until cold, at least 1 hour.
6. Add the reserved cup of kernels. Season as necessary with salt and serve with a dollop of sour cream and a sprinkle of chives.
*Don’t cut the kernels too close to the ear or your soup will be too fibrous.
NOTE: Soup can be chilled up to 3 days.
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