CORN SILK SOUP
Make and share this Corn Silk Soup recipe from Food.com.
Provided by Bayou Andy
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a blender or food processor mix together all ingredients.
- Process until smooth.
- Turn into saucepan and heat.
- Serve with sprinkled chives or parsley or grated cheese.
Nutrition Facts : Calories 145.6, Fat 3.9, SaturatedFat 2.2, Cholesterol 12.8, Sodium 680.2, Carbohydrate 26.1, Fiber 1.5, Sugar 3.9, Protein 5.1
SILKY CORN SOUP
Categories Soup/Stew Food Processor Vegetable Lunch Lemon Coconut Basil Corn Summer Parade Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 1. Strip the kernels off the corn as close as possible to the cobs. Place both the kernels and the cobs in a large, heavy pot with the broth, making sure the broth covers both the cobs and the kernels. Bring to a boil, reduce the heat and simmer, partially covered, for 30 minutes or until the corn is tender and the broth is flavored. Set aside to cool. Remove and discard the cobs.
- 2. Puree the soup in a food processor.
- 3. Pour the soup through a fine strainer back into the pot to remove any particles from the kernels, tapping the strainer well to extract as much liquid as possible. Add the lemon juice and salt. Heat through over very low heat for the flavors to blend. Cool to room temperature.
- 4. Stir in the coconut milk. Chill in the refrigerator for up to 6 hours. Adjust the seasonings. Serve the soup chilled, garnished with basil or cilantro.
CORN SOUP
Steps:
- Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.
CHILLED CORN SOUP
Provided by Alex Guarnaschelli
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. Use a sharp knife to shave off the kernels in rows from the cob. Rotate the corn and cut close enough to the core so that the kernels remain relatively whole, but not so closely that you end up taking fibrous pieces of the cob with you. Repeat with all of the corn. Gather the kernels in a bowl and reserve the cobs.
- Start the soup: Combine half the olive oil and all the scallions with a generous pinch salt and 1/4 cup water in a large saute pan and cook over medium-low heat until they are translucent and tender, 3 to 5 minutes. Remove from the pan and set aside.
- Cook the corn: Heat the remaining 2 tablespoons olive oil in the same saute pan and add all the corn kernels. Season with salt, then stir in the brown sugar and a generous pinch black pepper. Cook over medium heat until the corn becomes tender, 8 to 10 minutes.
- Finish: Bring the half-and-half and 1 cup water to a gentle simmer in a medium pot over medium heat and add the cobs. Simmer the cobs gently on low heat until they impart their corn flavor to the half-and-half, 12 to 15 minutes. Discard the cobs. Add the Worcestershire and hot sauce and stir to combine. Add the cooked corn and scallions to the pot and simmer on low heat for 3 to 5 minutes. Taste for seasoning.
- Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. Refrigerate until fully cold, at least 4 hours and up to 24 hours.
- Serve: Whisk to blend so some of the remaining corn lands in each bowl as you serve the soup. Taste for seasoning. Ladle into the bowls.
CHEF JOHN'S JUST CORN SOUP
This is one of my all-time favorite ways to enjoy fresh, summer corn, and a great lesson in just how little help these sweet ears need. If you're using perfect, peak season ears, a little butter, salt and pepper is really all you need.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- After cutting corn from kernels, scrape the cob using the dull side of the knife to collect the sweet milky liquid at the base of the kernels. Toss corn kernels to separate them and make sure no corn silk remains.
- Place half of the the kernels in a saucepan and half in the bowl of a blender. Add cold water to the blender. Blend on highest setting until completely smooth, 1 or 2 minutes. Pour mixture into saucepan containing the rest of the corn. Place pot on medium-high heat and bring to a simmer. Season with salt and cayenne pepper. When mixture begins to simmer, stir and reduce heat to medium-low.
- Continue to simmer about 30 minutes, stirring occasionally. Reduce heat to lowest setting and add butter. Using an immersion blender, mix soup in several pulses until butter emulsifies into the soup and mixture comes together and looks creamy, about 30 seconds.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 22 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 604.8 mg, Sugar 3.7 g
CORN SOUP WITH SAUTéED SCALLOPS AND BACON
Provided by Gael Greene
Categories Blender Pork Shellfish Vegetable Side Sauté Quick & Easy Bacon Scallop Corn Fall Simmer Boil Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook corn in four cups of water. Remove corn, strain water of corn silk, and reserve cooking water.
- Cut kernels from cobs and reserve the corn. Return cobs to cooking water, simmer till water reduces to half. Then remove cobs and reserve water.
- Scrape cobs with dull knife to extract all the corn milk and reserve this liquid.
- Sauté onions, garlic, and jalapeño in olive oil in nonstick skillet. Don't let them brown.
- Add reserved corn kernels and corn milk to vegetables, then toss and cook on low heat for 2 minutes. Puree half of this mix in a blender or food processor.
- Add puree and remaining corn-vegetable mix to reduced corn water. Then add lime juice and clam broth, to taste.
- Cook bacon until crisp, drain, and cut into ribbons.
- Sauté scallop quarters quickly in bacon fat till slightly browned. Don't overcook.
- Reheat soup. Add scallops and bacon to mixture in the corn water. Season with ground pepper and salt, to taste. Add more lime or clam juice if necessary.
- Serve in bowls with minced cilantro or basil sprinkled on top.
CORN SOUP
The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish. You can play around with different flavors: Add savory vegetables such as celery and onions, and herbs such as parsley and cilantro. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h40m
Number Of Ingredients 10
Steps:
- Place cobs in a large soup pot with just enough water to cover (about 2 quarts). Add bay leaf, halved onion, and thyme, and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Strain through a fine sieve into a bowl (you should have 1 quart). Stock can be refrigerated 3 days or frozen up to 3 months.
- Heat oil in a deep pot over medium heat. Add chopped onion and garlic, and saute until onion is translucent, about 5 minutes. Add corn kernels, and saute 2 minutes.
- Add stock, and simmer until liquid is reduced by half. Add half-and-half, and return to a simmer. Puree half the liquid in a blender until partially or completely smooth. (To prevent spattering, remove cap from hole in lid, and cover lid with a dish towel). Return to pot, heat, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Divide among 4 bowls, and garnish with scallion and more pepper.
More about "corn silk soup food"
CORN CHOWDER | SILK® PLANT-BASED RECIPES
From silk.com
Servings 6
HOW TO USE CORN COBS, SILK AND HUSKS - FOODPRINT
From foodprint.org
14 SWEET CORN SILK TEA IDEAS | CORN SILK TEA, CORN, HERBALISM
From pinterest.ca
10 BEST SIMPLE CORN SOUP RECIPES - YUMMLY
From yummly.com
CREAMY GNOCCHI CORN CHOWDER — LET'S DISH RECIPES
From letsdishrecipes.com
CORN SILK SOUP RECIPES
From tfrecipes.com
CORN SILK SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
CORN SILK SOUP BEST RECIPES - FOODRECIPESS.COM
From foodrecipess.com
9 AWESOME CORN SOUPS TO MAKE THIS SUMMER | FOOD & WINE
From foodandwine.com
SWEET CORN VEGETABLE SOUP RECIPE - SWEET CORN VEG SOUP
From sailusfood.com
SWEET CORN SOUP RECIPE - CREAMY SOUP OF CORN WITH GREEN ...
From foodviva.com
EASY SWEET CORN SOUP RECIPE - RAKS KITCHEN
From rakskitchen.net
CHINESE CORN CHICKEN SOUP - COOKING FOR MY SOUL
From cookingformysoul.com
MELON SOUP WITH CORN SILK & PORK BONES - LAVA QUEEN
From mylavaqueen.blogspot.com
EASY 15 MINUTE SILKY SWEET CORN SOUP RECIPE - DRIVE ME HUNGRY
From drivemehungry.com
CHILLED GOLDEN CORN SOUP - TALKING MEALS
From talkingmeals.com
CORN AND GREEN CHILE SOUP - HOMESICK TEXAN
From homesicktexan.com
CORN MUFFINS SILK RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
MAKING HOMEMADE CORN SILK SPICE - DELISHABLY
From delishably.com
CORN SILK HAS A WAY COOLER PURPOSE THAN YOU EVER REALIZED ...
From huffpost.com
USES FOR CORN SILK - THE NERDY FARM WIFE
From thenerdyfarmwife.com
WORLD BEST HEALTHY FOOD: CORN SILK SOUP
From worldbesthealthrecipes.blogspot.com
| BABY CORN AND CORN SILKTHE CHINESE SOUP LADY & CHINESE ...
From thechinesesouplady.com
CORN SILK: USES, BENEFITS, AND DOSAGE - HEALTHLINE
From healthline.com
POWERFUL BENEFITS OF CORN SILK SOAP (NATURAL SKIN ...
From drhealthbenefits.com
MAKING CORN BROTH WITH HUSKS AND COBS - DELISHABLY
From delishably.com
WHY AND HOW TO MAKE CORN SILK TEA - LADY LEE'S HOME
From ladyleeshome.com
| BABY CORN AND CORN SILKTHE CHINESE SOUP LADY & CHINESE ...
From thechinesesouplady.com
SWEET CORN SOUP RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
DRYING CORN SILK - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
CORN SILK TEA - TCM WORLD
From tcmworld.org
HOW TO REMOVE SILK FROM CORN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MILK AND CORN SOUP RECIPE - NDTV FOOD
From food.ndtv.com
CORN SILK: OVERVIEW, USES, SIDE EFFECTS, PRECAUTIONS ...
From webmd.com
THIS SILKY CORN SOUP LOOKS FANCY BUT IS EASY TO MAKE ...
From thespec.com
FRESH CORN RECIPES: OUR BEST RECIPES FOR CORN ON THE COB ...
From marthastewart.com
SUMMER RECIPE: SWEET CORN SOUP | KITCHN
From thekitchn.com
SILKY CORN SOUP RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love