The soup is creamy but light, coconut milk adds fabulous flavor. The roasted salsa is a delicious fresh topping.
Lately, I’ve been missing- SOUP! I know that sounds a bit crazy – I don’t generally make much soup in the summer as there are so many wonderful fresh ingredients available. Dinner for us, in the summer, is usually a salad with delicious, fresh seasonal produce and something simple off the grill. But when I saw this recipe on Epicurious, I knew that this soup would be finding it’s way to our table in the very near future.
Today seemed to be the perfect day as my daughter and her three little girlies are flying in from London (I’m not the slightest bit excited … oh dear, my nose is growing again!). They’ll be winging their way across the big pond all day long so I wanted something light and simple as they’ll be arriving tired but just in time for dinner.
The soup is creamy but light – with no cream or butter; a bit of coconut milk adds a touch of exotic, fabulous flavor. The roasted corn/avocado salsa is a delicious fresh topping but also a beautiful garnish for the yummy soup. It would make a lovely first course for a dinner party but also pairs beautifully with a salad for a casual lunch or dinner. It’s a winner in my book (we taste-tested yesterday) and I think you’ll enjoy it too!
- 3 ears fresh corn kernels removed
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper
- 1 tablespoon finely chopped red onion
- 2 tablespoons fresh cilantro finely chopped
- 1 lime finely grated zest and juice
- 1 jalapeño stemmed and seeded, finely chopped
- 1 avocado pitted and chopped
- ½ of a medium-size red pepper diced about the same size as the avocado
- 5 ears fresh corn kernels removed
- 2 tablespoons olive oil
- 2 cloves garlic crushed
- ½ sweet yellow onion chopped
- 1 jalapeño stemmed and chopped or 2 tablespoons finely chopped red pepper
- 1-2 teaspoons sea salt to taste
- 1 ½ cups chicken broth or vegetable broth
- ½ cup coconut milk I love the Light Coconut Milk from Trader Joe's
- cilantro sprigs to garnish
- For the roasted corn salsa, preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.2. Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 18-20 minutes, until it begins to turn golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.
- Prepare the corn for the soup by placing the kernels in a blender.
- Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with sea salt and pepper and sauté until the vegetables are soft and translucent about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, add just a bit of the chicken broth if needed.)
- Pour the corn puree into a medium size sauce and bring to a simmer. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 10 minutes. Add coconut milk and cook for another 2 minutes.
- Finish the salsa by combining the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño (or red pepper) in a medium-size bowl. Gently stir in the avocado. Season with sea salt and pepper, to taste.
- Ladle the soup into soup bowls. Place a generous spoonful of the salsa in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.
- Adapted from Epicurious