This simple seasonal soup depends on a single farm-fresh ingredient: corn. Its essence is captured in this purist's purée.
Ingredients
8 cups corn kernels (cut from 10 to 14 ears)
6 cups water
1 tablespoon kosher or coarse sea salt
1/4 cup chopped fresh chives
Directions
Simmer corn with salt in the water, covered, 20 minutes, or until very tender.
Purée soup in batches in a blender until very smooth (use caution when blending hot liquids). As each batch is puréed, pour through a coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold.
Reheat soup, stirring, or chill it by setting bowl of soup in a larger bowl of ice and cold water and stirring. If soup is too thick, thin with water.
