The Soups of Summer – Roasted Corn Soup

After our Fourth of July party we found ourselves with a ton of grilled sweetcorn on our hands – whenever the Husband gets near a naked flame he grills like a man possessed. 

A quick search online took me to this recipe for a sweetcorn soup with roasted corn guacamole, which appears to be a slightly modified version of this soup from Epicurious,

Below are the original instructions. We just scraped the corn from plainly grilled corn cobs and used them for the both the soup and the guacamole. The soup was delicious though our version made with roasted corn was probably not as smooth and silky as the original (this did not matter in the slightest).  The real revelation though was the roasted corn guacamole, which was utterly superb and will be playing a big part in our future summer repertoire.

Corn Soup with Roasted Corn Guacamole 

Roasted corn guacamole

2 cups frozen corn, defrosted

1 tablespoon olive oil

salt and black pepper

2 tablespoons fresh cilantro, finely chopped

1 lime, finely grated zest and juice

1/2 jalapeno, stemmed, seeded, finely chopped

1 avocado, pitted, chopped

Soup:

3 cups frozen corn, defrosted

2 tablespoons olive oil

1 clove garlic, crushed

1/2 red onion, chopped

1/2 jalapeno, stemmed, chopped

salt and pepper

1 1/2 cups chicken broth

Roast the corn for the guacamole: Preheat oven to 450 degrees F. Prepare a baking sheet by lining it with foil. Put the corn kernels on the baking sheet and toss with oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. You want the corn to caramelize and get a little crunchy. Remove from oven and set aside.

Prepare the corn for the soup: Put the kernels in a blender. Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeno. Season with salt and pepper and saute until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth.

Pour the corn puree into the soup pot. Slowly whisk in the chicken broth. Bring to a boil, decrease the heat to simmer, cover, and cook for 15 minutes.

In a bowl, combine the roasted corn, cilantro, lime zest and juice, and jalapeno. Gently stir in the avocado. Season with salt and pepper.

Ladle the soup into a bowl. Place a generous spoonful of the guacamole in the center of the bowl. Makes 4 servings.

I love summer soups, so will try and get some more recipes up here before the summer is out.