Macadamia 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 the cobs is the secret weapon — it deepens the natural corn flavor in a way that feels almost luxurious without any heavy additions. Shallots softened in butter add a gentle savory backbone, while crème fraîche and a squeeze of lemon juice give the finished soup a bright, creamy tang that keeps every spoonful interesting. Straining the blended mixture through a fine-mesh sieve is what delivers that impossibly smooth, restaurant-quality texture. The chive oil drizzled on top adds a pop of color and a fresh, herby finish that makes the whole bowl look as good as it tastes. Every ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions — just clean, honest produce and pantry staples doing all the work. Serve it straight from the fridge on a hot day and it might just become your most-requested summer recipe.
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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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