Chilled Corn Soup

Ingredients

• Water

  Plain, clean water

  4 ½ cup or 1.07kg

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  1 cloves, minced or 3g

• Corn

  Sweet, yellow, raw

  3 ear, medium yiel or 306g

• Onions

  Raw

  1 medium or 110g

Directions

1. Shuck the corn and chop the onion and garlic.
2. Cut kernels from the cobs with a sharp knife and cut the cobs into thirds.
3. Cook the onion and garlic in butter with 1/4 teaspoon salt in a large heavy saucepan over medium heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the corn and cobs, water, 1 teaspoon salt, and 1/2 teaspoon pepper and simmer, uncovered, for 20 minutes.
4. Discard the cobs, then puree the corn mixture in batches in a blender until very smooth. Use caution when blending hot liquids. Force the soup through a fine-mesh sieve into a bowl, discarding the solids.
5. Chill the soup until cold, at least 1 hour. Thin with water if desired and season with salt.