Fresh Corn Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings (about 7 cups)
- 6 cups water
- 1/4 cup chopped fresh chives
- Carbohydrate 49 g(16%)
- Fat 3 g(4%)
- Fiber 5 g(20%)
- Protein 7 g(14%)
- Saturated Fat 0 g(1%)
- Sodium 958 mg(40%)
- Calories 247
Preparation Simmer corn with salt in the water, covered, 20 minutes, or until very tender. Purée soup in batches in a blender until very smooth (use caution when blending hot liquids). As each batch is puréed, pour through a coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold. Reheat soup, stirring, or chill it by setting bowl of soup in a larger bowl of ice and cold water and stirring. If soup is too thick, thin with water. Serve sprinkled with chives. Cooks' note:Soup may be made 3 days ahead and cooled, then chilled, covered.
Preparation Simmer corn with salt in the water, covered, 20 minutes, or until very tender. Purée soup in batches in a blender until very smooth (use caution when blending hot liquids). As each batch is puréed, pour through a coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold. Reheat soup, stirring, or chill it by setting bowl of soup in a larger bowl of ice and cold water and stirring. If soup is too thick, thin with water. Serve sprinkled with chives. Cooks' note:Soup may be made 3 days ahead and cooled, then chilled, covered.
