Celery Free Gluten Free Chilled Corn Soup
Sweet summer corn gets the spotlight it deserves in this silky, refreshing chilled soup that's as elegant as it is simple. The technique of scraping the milky liquid from the cobs after cutting the kernels is the secret weapon here — it deepens the natural corn flavor in a way that feels almost luxurious. Shallots softened in butter, a touch of crème fraîche, and a bright hit of lemon juice round everything out into something that tastes far more complex than its ingredient list suggests. Blending on high and pressing the soup through a fine-mesh strainer gives it that restaurant-quality smoothness you'd never expect from a home kitchen. The chive oil drizzled on top adds a gorgeous green finish and a gentle herby note that ties the whole bowl together. Every ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — just cook, chill, and serve. It's the kind of dish that makes a stunning starter for a dinner party or a deeply satisfying lunch straight from the fridge on a hot afternoon.
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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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