Citric Acid Free Gluten Free Chilled Corn Soup
Sweet summer corn is the star here, and this chilled soup lets it shine in the most refreshing way possible. The technique of scraping the cobs after cutting pulls out every drop of that milky, starchy corn liquid, which gives the finished soup a naturally rich body without any thickeners or additives you'd need to scrutinize. Shallots softened in butter add a gentle savory depth, and the crème fraîche blends in smoothly for a silky, luxurious texture. The one ingredient worth flagging for anyone avoiding citric acid is the fresh lemon juice — it's a real squeeze of actual lemon, not a processed acidulant, so you stay in control of exactly what goes into the bowl. After a long blending session and a pass through a fine-mesh strainer, the soup comes out impossibly smooth and pale gold. Chilling it for a couple of hours lets the flavors settle and deepen, and the finishing drizzle of chive oil makes every bowl look genuinely stunning. It's the kind of dish that feels fancy enough for a dinner party but is really just corn, butter, and a little patience.
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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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