Chilled sweet corn soup with lime is an elegant and simple entree. I’ve made this soup many times with chicken, vegetable and fish stock, depending on what’s on hand. Just back from summer holidays, I’d made a prawn stock with the heads and shells from a prawn feast at the beach. I froze the stock for the car trip home, and it needed to be used up. So this time, I decided to make the soup with prawn stock. The result was delicious!
The soup itself doesn’t take long to make, provided you’ve made the stock in advance. I’d recommend making your own stock as the result is far superior to the store-bought stuff. Freeze vegetable scraps, leftover seafood (crustacean shells, fish bones) or chicken bones until you’re ready to cook them up, and then you’ll have the base for soup or risotto. Then, add different herbs to match your chilled sweet corn soup: parsley, chives or basil work well with a vegetable or chicken stock base. Either basil or coriander leaves are lovely with a fish stock base.
If you’re a fan of chilled soups, you might like to try this lovely recipe: Chilled roasted tomato and capsicum soup
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Chilled Sweet Corn Soup with Lime
- 2 cobs corn, kernels removed (reserve the cobs)
- 1 brown onion, peeled and chopped
- 2 sticks celery, washed and chopped use the leaves too
- 3 tbsp olive oil
- 3 cups fish, chicken or vegtable stock I used prawn stock
- salt and freshly cracked black pepper
- 1 lime, juice and zest
- chopped herbs basil, chives, parsley or coriander
- peeeled cooked prawns to garnish
- 2 L water
- heads and shells from 2 kg prawns
- 1 lemon, sliced
- 1 bunch Italian parsley, stems reserve the leaves for another dish if you like
- 2 sticks celery
- 1 tsp salt
- Heat the olive oil in a medium saucepan and cook the chopped onion and celery over a medium heat for about 10 minutes until soft.
- Add the corn kernels, cobs and stock and bring to a simmer. Cook for 10 minutes, then remove the corn cobs and discard.
- Allow the soup to cool for about 10 minutes, then puree with a handheld blender.
- Season to taste, then refrigerate until ready to serve (2 -3 hours). Before serving, squeeze in the lime juice. Taste the soup again, add more lime juice if needed.
- Garnish with lime zest and chopped herbs
- Place the prawn shells and heads in a deep saucepan with the lemon, celery, onion and salt.
- Bring to a boil, then cook just below boiling point until the stock has halved in size (the bigger your pot, the quicker it will reduce).
- When cool enough to handle, strain through a sieve. Refrigerate until ready to use.