Chilled Sweet Corn Soup with Lime
Chillled sweet corn soup with lime is a simple and elegant summer entree.
Servings: 4 people
- 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.
Cooking times don't include making your own stock. The stock can be made in advance and it will keep in the fridge for up to 3 days or in the freezer for up to 3 months.