Makes 3 to 4 servings, approx 6 oz each
With an abundance of sweet corn available during the summer months, this is an impressive cold soup that won't break the bank.
This soup strikes a refreshing balance of sweet, savory, and spice. The texture is heavenly - smooth and frothy - yet surprisingly is dairy-free. Fresh corn is a must. The base of the soup comes from simmering the cobs in water with other aromatics.
As for the garbanzo beans, they're roasted until perfectly crispy in a glaze of honey, lime, and chili. Because the soup is cold, this can easily be made the day before serving. For the colder months, the soup can be served warm for a cozy meal. I recommend serving in wide shallow bowls, otherwise, the garbanzo beans will sink to the bottom. For an elegant presentation, garnish with a drizzle of a light oil an fresh parsley.
Cold Summer Corn Soup with Roasted Garbanzo Beans
4 large ears fresh sweet corn
Corn Broth
3 cups water
1 medium carrot, roughly chopped
1 stalk celery, roughly chopped
1 bay leaf
1 garlic clove, smashed
You will also need the cobs of the 4 ears of corn from above
3 Tbsp vegetable or canola oil
1 large sweet vidalia onion, medium dice
1 garlic clove, minced
1/2 tsp garam masala (I like a mild version for this recipe, like McCormick brand)
Salt and pepper to taste
Make in advance:
Garnish
Light olive oil, for drizzling
Finely chopped parsley
Directions:
Prep the ears of corn by removing the husks and silks. With a pairing knife, cut the kernels off the cob. Place kernels in a bowl, set aside. Snap the cobs in half and place them in a saucepan. In the saucepan, pour in in 3 cups of cold water and add the chopped carrot, celery, bay leaf, and smashed garlic. Place the saucepan over medium-high heat and bring to a boil. Once boiling reduce heat and continue simmering the stock until the celery and carrots are soft, about 25 to 30 minutes. With a colander or mesh strainer fixed over a heat proof bowl, strain the stock. Reserve the liquid. The cobs and solids can be discarded.
In a medium heavy bottom pot, heat the vegetable oil over medium heat until fragrant. Add the corn kernels, chopped onion, and minced garlic. Saute until corn turns a vibrant yellow and just beginning to brown, about 5 to 7 minutes. Add the garam masala and stir until fragrant, about 30 seconds. Pour in the corn broth and scrape any brown bits off the bottom. Reduce heat slightly and gently simmer until onions are soft and the corn kernels are cooked thoroughly, about 15 to 20 minutes.
Remove pan from heat. While the soup base is still hot, puree in two batches until completely smooth and frothy. Strain soup by pressing through a fine mesh strainer into a bowl. Season the soup with salt and pepper to taste.
Cover the soup with plastic wrap. Make sure the plastic wrap is touching the surface of the soup. Chill until completely cold, at least 4 hours.
When ready to serve, ladle into bowls. Sprinkle soup with the crunchy garbanzo beans. Garnish with a drizzle of light olive oil and finely chopped parsley.
Commentaires