Lupin 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 meals. The technique of scraping the milky liquid from each cob is the secret weapon — it deepens the natural corn flavor in a way that no store-bought shortcut can replicate. Shallots softened in butter add a gentle savory backbone, while crème fraîche and a squeeze of fresh lemon juice bring a cool, tangy richness that makes every spoonful feel a little luxurious. Straining the blended mixture through a fine-mesh sieve gives the soup its impossibly smooth, almost velvety texture. A drizzle of chive oil and a scatter of raw corn kernels on top add brightness and a satisfying pop of freshness right before serving. For anyone navigating lupin concerns, this recipe is naturally built around whole, straightforward ingredients — fresh corn, dairy, shallots, and herbs — with no flour, legume-based thickeners, or processed additives anywhere in sight. It's the kind of elegant, fuss-free dish that looks impressive at a dinner party but comes together with nothing more than a blender 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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