RECIPE: Chilled Corn Soup

I adapted this recipe from Everyday Food by Martha Stewart. This sweet, creamy soup contains milk instead of cream. It’s one of my favorites for summer entertaining.

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 medium shallots, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 (2-lb.) pkg. frozen sweet corn kernels, thawed, or 8 ears fresh, kernels removed
• coarse salt, freshly ground pepper, to taste
• 2 cups whole milk
• 1 red bell pepper, diced small
• 4 scallions (white and light green parts only), thinly sliced
• chopped fresh cilantro

Makes 6 servings.

RECIPE

1. In a large skillet, heat oil and butter over medium-high heat. Add shallots and cook until soft and translucent, about 2 minutes.
2. Add garlic and cook, stirring often, another 2 minutes. (Do not let garlic brown or burn.)
3. Add corn kernels and cook until crisp-tender, 5 minutes, stirring occasionally. Season with salt and pepper.
4. Add milk, bring to a boil, then reduce to a simmer and cook until corn is soft, about 15 minutes.
5. Working in small batches, fill blender or food processor halfway with soup and puree until smooth. (Use caution when blending or pureeing hot liquids.)
6. Pour puréed liquid through a fine-mesh sieve set over a large bowl, pressing on solids with the back of a spoon or spatula, scraping the bottom of the sieve occasionally. Continue until all of the soup has been processed, discarding the leftover solids.
7. Season soup, to taste, with salt and pepper.
8. Cover and refrigerate until cold, at least 1 hour or overnight.
9. Divide chilled soup among 6 small bowls or cups. Garnish each with bell pepper, scallions, and cilantro.