This creamy-tasting chilled soup is a natural for serving as an appetizer in small glasses or as a light lunch or supper on hot summer days. The recipe comes from the Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).

Source: Midwest Living

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Recipe Summary test

hands-on:
20 mins
total:
2 hrs 20 mins
Servings:
4
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree all ingredients in a blender or in a large bowl with an immersion blender. Add stock or water to reach desired consistency. Transfer to a bowl and cover surface with plastic wrap. Chill for 2 to 24 hours; stir before serving. If desired, top with finely chopped cucumber.

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Corn Stock:

Slice kernels from 2 or 3 fresh ears corn (reserve corn kernels for another use). In a large saucepan, bring the cobs and 6 cups chicken or vegetable stock to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Let cool, then discard cobs. Chill, covered, 5 days or freeze up to 3 months.

Nutrition Facts

141 calories; fat 10g; saturated fat 1g; carbohydrates 11g; mono fat 7g; poly fat 1g; insoluble fiber 5g; sugars 3g; protein 4g; vitamin a 826.3IU; vitamin c 15.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.5mg; vitamin b6 0.3mg; folate 78.4mcg; sodium 562mg; potassium 531mg; calcium 51mg; iron 1.1mg.
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