Chilled Corn Soup

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Chilled Corn Soup

Makes about 6 cups

Ingredients
9 medium-size ears fresh yellow corn

1/2 cup fresh basil leaves (tightly packed)

salt

4 cups of water, for blending with the corn kernels* (see my notes, below)

1/4 cup extra-virgin olive oil

The corn can either be boiled in salted water (covered) for 2 to 3 minutes, or you can roast or grill the ears for a smoky flavor instead of boiling.)

Slice kernels from the ears with a sharp paring knife. Place 1/2 of the kernels in a blender container with 2 cups water, purée. Repeat with the remaining kernels with an additional 2 cups of water. Strain into a bowl, pressing th squeeze out the corn liquid, discard the kernel mash.

Add salt to taste and chill soup until cold, at least 3 hours.

In the meantime, boil tightly packed fresh basil leaves for 2 to 3 seconds. Drain immediately, plunge into a bowl of ice water and drain again. Purée basil in blender with 1/2 teaspoon salt the the olive oil. Serve soup cold, drizzled with basil oil.

My notes: When I serve the soup as an amuse bouche (as pictured), I use espresso size cups~I use milk instead of the water to make the purée, if you like it richer cut back on a bit of the milk during the blending process, after the mixture is strained stir in some half & half, or heavy cream to your taste.

When I make it with milk, I omit the basil oil, garnishing instead with a sprinkle of fresh basil chiffonade. I chill the cups, at serving time I rub the cup rims with a cut lime, and dip the rims in a saucer of French basil salt. (Sel de Mer au Basilic, made by Aux Anysetiers Du Roy.)

Adapted from "Sunset" magazine