BHA & BHT Free Gluten Free Chilled Corn Soup
Sweet summer corn gets the full treatment here — kernels sliced fresh from the cob, their milky liquid scraped out and cooked down into something silky and deeply flavored. Shallots softened in butter, a long blend, and a careful strain through a fine-mesh sieve are what give this soup its impossibly smooth, restaurant-quality texture. Crème fraîche and a hit of fresh lemon juice fold in at the end, adding a gentle tang that keeps the whole thing bright and balanced. Chilling it for a couple of hours lets the flavors settle and intensify, so patience is genuinely rewarded here. Because every ingredient is whole and unprocessed — fresh corn, real butter, crème fraîche, olive oil — there's no need to scan labels for synthetic preservatives like BHA or BHT that often sneak into packaged broths, flavored oils, or shelf-stable dairy products. The chive oil drizzled over the top at serving adds a grassy, peppery finish that makes each bowl feel like something special. This is the kind of cold soup that converts skeptics on the first spoonful.
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Learn more →Ingredients
4 servings
- 6 ears fresh corn, husked
- 2 tbsp unsalted butter
- 2 medium shallots, thinly sliced
- 1 tsp kosher salt, plus more to taste
- 3 cups cold water
- ½ cup crème fraîche
- 1 tbsp fresh lemon juice
- white pepper, to taste
For serving
- ¼ cup fresh chives, finely chopped
- 2 tbsp extra-virgin olive oil
Instructions
- 1
Cut the kernels from all 6 ears of corn: stand each ear upright in a large bowl and slice downward with a chef's knife. Once all kernels are cut, scrape the back of the knife firmly down each cob to extract the milky corn liquid into the bowl. Set aside 1/2 cup of the raw kernels for garnish.
- 2
Melt the butter in a large saucepan over medium heat. Add the shallots and 1/2 tsp of the salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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