Chilled Corn Soup With Honeydew Polka Dots
Published August 20, 2002
- Total Time
- 20 minutes
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Ingredients
10 medium to large ears corn, shucked
2 cups homemade chicken broth or 1 17-ounce can chicken broth with ¼ cup filtered water
2 cups filtered water (if using canned broth, substitute milk for water)
1 teaspoon salt ( ¾ teaspoon if using canned broth and milk)
⅛ teaspoon cayenne pepper
1 ripe honeydew melon
1 to 1 ½ cups buttermilk (or more)
2 teaspoons minced chervil or 1 teaspoon minced basil
Nutritional analysis per serving (6 servings)
66 grams carbs; 2 milligrams cholesterol; 302 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 6 grams fiber; 541 milligrams sodium; 11 grams protein; 35 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grate kernels from 4 ears corn into a large bowl, using coarse side of grater (there should be 1 cup grated corn, including juices); discard cobs. Using paring knife, cut kernels from remaining 6 ears (there should be 3 cups); set aside. Break 4 cobs in half, and combine with grated corn, chicken broth and water in 1 ½ gallon stockpot; discard 2 remaining cobs. Bring to simmer, and cook, covered, for 10 minutes, stirring occasionally. Remove cobs from broth with tongs, and discard.
- Step 2
Pour mixture into blender, and purée until completely smooth. Return to pot. Stir in whole kernels, bring to a simmer, and cook until corn is crisp-tender, about 5 minutes. Transfer soup to bowl (not plastic). Stir in salt and cayenne. Cover, and refrigerate, or stir over ice water bath at room temperature until very cold (about 5 hours in refrigerator, 1 hour over ice).
- Step 3
Halve and seed melon. With melon baller, make tiny balls (there should be about 1 ¼ cups) or cut melon into dice. Cover melon balls and chill over ice until ready to use (up to 1 hour before serving).
- Step 4
To serve, stir buttermilk into soup. Taste, and adjust seasoning. Toss melon balls with chervil or basil, and sprinkle with salt. Divide melon balls among 6 chilled shallow bowls. Pour cold soup around melon.
Private Notes