Caffeine 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 coaxed into something silky and deeply flavored. Shallots softened in butter, a long simmer, and a high-speed blend transform humble ingredients into a soup that tastes genuinely elegant. Straining it through a fine-mesh sieve is the move that takes it from good to restaurant-smooth, and the crème fraîche and lemon juice stirred in at the end give it a subtle richness and brightness that keeps every spoonful interesting. Chilling it for a couple of hours lets the flavors settle and deepen, so this is a great make-ahead dish for warm evenings or casual entertaining. The finishing drizzle of chive oil and a scatter of raw corn kernels add color, a little crunch, and a fresh herby note that ties the whole bowl together. Every ingredient here is naturally free of caffeine, so there's nothing to swap or second-guess — just clean, seasonal cooking from start to finish.
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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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