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).



Ingredient Checklist


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.


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; 10 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 562 mg sodium. 531 mg potassium; 11 g carbohydrates; 5 g fiber; 3 g sugar; 4 g protein; 0 g trans fatty acid; 826 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 78 mcg folate; 0 mcg vitamin b12; 51 mg calcium; 1 mg iron;