Vegan Gluten Free Chilled Corn Soup

Total time2 hr 45 min

Prep time20 min

Cook time25 min

4.8

(25)

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Ingredients

4 servings

6 ears fresh corn, husked
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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