Yeast Free Gluten Free Chilled Corn Soup
Sweet summer corn is the star here, and this chilled soup lets it shine in the most refreshing way possible. Shallots softened in butter, a splash of lemon juice, and a generous swirl of crème fraîche give the broth a silky, tangy richness that tastes far more luxurious than the short ingredient list suggests. The whole thing gets blended smooth and strained until it's almost impossibly velvety, then finished with a drizzle of chive oil and a scatter of raw kernels for a little fresh crunch. Because the recipe relies entirely on whole vegetables, dairy, and simple pantry staples, there's no need to scrutinize labels for hidden yeast or fermented additives — it's naturally free of them from start to finish. Chilling the soup for at least two hours deepens the flavor and makes it genuinely cold and refreshing, which is exactly what you want on a warm evening. It's the kind of dish that looks impressive in a bowl but comes together with nothing more than a saucepan, 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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