Red Meat Allergy Friendly Gluten Free Chilled Corn Soup
Sweet summer corn is the undisputed star here, and this silky chilled soup lets it shine without a single ingredient that could trigger a red meat reaction. Every component — fresh corn, shallots, butter, crème fraîche, and a bright hit of lemon — is naturally free from beef, pork, lamb, or any other red meat, so there's no label-scanning or substitution stress involved. The technique is what makes it genuinely special: scraping the milky liquid from the cobs adds a deep, almost creamy sweetness before a single drop of crème fraîche goes in, and blending on high then straining through a fine-mesh sieve gives the final soup a restaurant-worthy, velvety texture. A long chill in the fridge lets all those flavors meld and settle into something cool, refreshing, and surprisingly rich. The finishing drizzle of chive oil adds a grassy, aromatic note that makes each bowl look as good as it tastes. This is the kind of dish that feels effortlessly elegant at a summer dinner party but is genuinely simple enough to pull off on a weeknight.
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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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