Hazelnut Free Gluten Free Chilled Corn Soup
Sweet summer corn takes center stage here, blended into a silky, refreshing soup that's perfect for warm weather. The technique of scraping the cobs after cutting the kernels pulls out every drop of that starchy, milky corn liquid, which gives the finished soup an almost creamy body before any dairy even enters the picture. A swirl of crème fraîche and a bright hit of lemon juice round out the flavor, while a final pass through a fine-mesh strainer ensures the texture is impossibly smooth. Everything in this recipe is naturally free from tree nuts of any kind — no swaps needed, no label-checking required, just clean, straightforward ingredients from start to finish. The chive oil drizzled on top adds a gorgeous green contrast and a gentle savory note that makes each bowl feel genuinely restaurant-worthy. It's the kind of dish that looks impressive but comes together with nothing more than a blender, a strainer, and a little patience while it chills.
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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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