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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
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Directions:
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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, ¼ 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.
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Prepare the corn for the soup by placing the kernels in a blender.
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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.)
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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.
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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.
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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.
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Adapted from Epicurious
The Café Sucré Farine says
Oops, I did forget to add the red bell pepper, it's in the recipe now. Thanks for checking up on me Jacqueline, I need more eyes than I have!
ps heard your baby is adorable! 🙂
jacquelinetcu2006 says
Just made the soup and salsa...delicious! As I look back at your picture I see a little red in the salsa. Did you have tomato or maybe red pepper in your salsa. As i said, the salsa was great, but mine didn't look quite as pretty or colorful as yours.
jacquelinetcu2006 says
Just made the soup and salsa...delicious! As I look back at your picture I see a little red in the salsa. Did you have tomato or maybe red pepper in your salsa. As i said, the salsa was great, but mine didn't look quite as pretty or colorful as yours.
France@beyondthepeel says
all of it is perfection. I love corn avocado salsa and what a great way to serve it.
Anonymous says
I haven't been able to get the thought of this soup out of my mind after seeing it on Facebook the other day! And that's saying a lot for me as I'm not really much of a soup fan.
LOVE the flavors you have going on here, and the lack of butter and cream have me cheering even more. Excellent!
So excited that you have your girls visiting! May you all have a wonderful time together.
lena says
i really adore a non creamy soup like this. Chinese has a way of cooking corn soup too, we dont remove the kernels but throw the whole corn in along with some carrots and boil it with pork or chicken for 2 hours, believed to cool down our body 🙂
Tricia @ saving room for dessert says
That is a beautiful soup and I can always eat soup no matter how hot it is! Have a great visit with your girls.
Kim Garceau says
Wow! this soup looks perfect... It's a little bit too hot in here to eat it, but in a couples of days, I'm sure I'll prepare it!
Inside a British Mum's Kitchen says
i would fly across the "pond" for this! delicious and such a great photo! have a wonderful time with your daughter and grand daughters!!
mary x
Susan says
This looks fabulous, Chris! I love our "Mutual Admiration Society!" LOL! Seriously, I love that we inspire each other so much. You're sure to have a wonderful time with your daughter & her family.
Claire @ Claire K Creations says
I keep telling myself I should try more soup. It looks so tasty and has so many goodies in it.
I bet you're excited! Have fun with your gorgeous girls. Mustn't be long now until the little man's arrival!
The Café Sucré Farine says
It will serve 4-6. You could freeze the leftovers but it's so good you probably won't have any. I made a double batch and Scott and I ate about a third of it for lunch.
Anonymous says
How many servings does this recipe make? You may have said, but I reread the recipe and did not see the number. Also, do you think the leftovers could be frozen since I do not need a large quantity.
The Café Sucré Farine says
Sandra, Hope you enjoy the soup, check out the corn shucking post that Paula recommended
very cool!
The girls will be here for a month and will be in and out - we have lots of fun plans, one of them being a week at a beach in South Carolina, can't wait to see them and kiss their sweet little cheeks!
Sandra Lee says
I plan on making a trip to the Farmers Market this week in hopes of finding some fresh corn. This looks like something we'd love. What else do you have up your sleeve for the girls visit?
Jen @ Peanut Butter and Peppers says
We must be thinking the same! I looked in my fridge and saw 5 ears of corn I have to use today and I thought of making corn soup!! I love your recipe, it looks amazing!!
Have fun with your daughter and grand babies! You must be so excited!!
Martha says
Wow! Would love to try it! Looks so pretty with the salsa!
Hotly Spiced says
What a great soup. It has so many ingredients that work so well together. It is not only colourful and full of texture, it would be good for you too!
Debra Eliot says
I don't make a lot of soups in the summer either. This looks very light though. I am checking out this corn shucking youtube as well. Have fun with your girls! 🙂
The Café Sucré Farine says
Paula, I googled this as soon as I got your comment, wow that is REALLY cool - I can't wait to try it! I know that you shouldn't husk them at the market because they loose some of the sweetness and freshness but I hate the mess at home so I usually do - this sounds wonderful! If anyone else is interested here is the link - and the man who is doing the youtube video is adorable!
Hovkonditorn says
The soup looks delicious! And I'm happy for you to meet your daughter and grandchildren again! Have fun!
Paula {Salad in a Jar} says
This sounds fabulous! BTW, have you seen the video about how to shuck fresh corn without any silks? It is so cool. I tried it for the first time this weekend and it works perfectly. Now I'm going to be buying corn on the cob every time I go to the store. I've already started pinning recipes like this one.
Have fun with you daughter and granddaughters.