We're in the throes of summer corn season, and I'm personally freezing quarts of this soup for the months when mealy, flavorless corn is all that's available. Easily made vegetarian by using vegetable stock instead of chicken, this corn soup recipe is a must-learn for any home cook with a passion for seasonal vegetables.
Thanks to the natural starch in the corn and rich tanginess of yogurt, this soup is creamy and flavorful without butter or cream, two things you definitely don't need when it's hot and humid out. In fact, this dish tastes best at room temperature or chilled, which makes it the perfect soup shooter or first course.
- 4 ears corn
- 2 tablespoons olive oil
- 1 small white onion, chopped
- 2 cloves garlic, chopped
- 2 stalks celery, chopped
- 4 cups vegetable or chicken stock
- 1/2 cup mint leaves, chiffonaded
- 1 cup plain whole-milk yogurt, at room temperature
- salt to taste
- Preheat a grill to medium heat.
- Shuck corn and rub well with a tablespoon of olive oil. Grill until cooked through and slightly charred, about 15 minutes.
- Remove from grill and allow to cool to room temperature.
- Heat the other tablespoon of olive oil in a large pot, then saute the onion, garlic and celery until well-cooked and slightly caramelized, about 20 minutes.
- Add the stock and bring to a simmer.
- Cut the corn off the cob, add to the pot, simmer for 10 minutes and remove from heat.
- Cool soup to room temperature, blend to desired consistency (I like it a little chunky), then stir in yogurt and mint, taste for salt and serve at room temperature or chilled in bowls or shotglasses.