Chilled Buttermilk Corn Soup With Fines Herbs

Chilled Buttermilk Corn Soup with Fine Herbs 

Chilled soup doesn’t have to begin and end with gazpacho. This verdant number bursts with the flavours of sweet corn, fresh herbs and tangy buttermilk. To make a statement, break out the punch bowl and ladle, and serve this soup in style!

Ingredients:

3 tbsp (45 mL) unsalted butter
2 shallots, minced
Salt and freshly ground black pepper to taste
6 ears corn, kernels removed, cobs reserved
2 garlic cloves, minced
6 cups (1.5 L) vegetable stock
1 cup (250 mL) shaken buttermilk, plus more to garnish
1 large handful washed arugula or baby spinach
3 tbsp (45 mL) chopped chives, plus more to garnish
3 tbsp (45 mL) chopped basil
2 tbsp (30 mL) chopped tarragon
2 tbsp (30 mL) chopped flat-leaf parsley
2 tbsp (30 mL) fresh lemon juice
Directions:
Melt butter in a large stockpot over medium heat. Add shallots, salt and pepper. Cook, stirring occasionally, until tender and lightly golden, 3 to 4 minutes. Set 1/4 cup (60 mL) corn kernels aside for garnish, and add rest to shallot pot along with garlic. Cook, stirring, 2 minutes. Add reserved cobs and vegetable stock. Bring to a boil over high heat. Reduce heat to maintain gentle simmer. Cook, stirring occasionally, 15 minutes. Remove and discard cobs. Cool soup to room temperature.

Once soup has cooled, add buttermilk, arugula or spinach, herbs and lemon juice. Using an immersion or high-speed blender, purée until very smooth. Season with salt and pepper. Transfer to an airtight container. Refrigerate at least 4 hours and up to 3 days.

Transfer to a punch bowl and garnish with a swirl of buttermilk, reserved fresh corn kernels and chives.   Serves 6 to 8

Zucchini-Cucumber Soup

Zucchini Cucumber Soup

Ingredients:
1 large zucchini 
1/3 cup water 
1 large cucumber (the watery/juicy kind with big seeds) 
4 heaping table spoons of sour cream 
Salt to taste 
Herbs (I used basil and thyme) 
Olive oil 

Directions:
Slice zucchini into quarters.  I don’t peel mine but if prefer, you can. 

Sauté in a skillet, covered with a lid, on medium heat with a little olive oil, salt, and about a 1/3 cup water until the zucchini start becoming transparent and soft. Add herbs for the last few minutes. 

Dice cucumber (I kept all the seeds) 

Combine the zucchini, cucumber, and sour cream in the blender pitcher and blend until puréed. 

I like it cold in the summer, so I let it cool off and then put in the fridge. It’s great if you make it in the afternoon and have it for dinner or even the next day!  

TIP:  Don’t skimp on the herbs!