Corn Soup with Tomato and Sugar Snap Pea Salad

Why serve corn soup plain when you can top it with something fresh? This recipe cooks corn with butter and chicken stock, then purees it smooth. The topping is a raw salad of cherry tomatoes, sugar snap peas, jalapeno, scallions, and fresh herbs, all diced small and spooned into the center of each bowl. Cold salad on hot soup.

That contrast — the buttery warmth against the cold crunch — is the whole point. The soup is rich and velvety from the butter. The salad is crunchy and acidic. Each spoonful changes depending on the ratio of soup to salad. Season the soup well with salt and pepper before serving. Undersalted corn soup tastes flat no matter what goes on top.

Tips for Smooth Corn Soup

Blend long and strain

Puree the cooked corn and stock for a full two minutes in a blender. Then push it through a fine mesh sieve. Corn skins do not break down fully and leave a gritty texture if you skip straining.

Press the solids in the sieve with the back of a ladle. There is a lot of flavor trapped in the pulp. Do not just pour and walk away.

Cut the salad small

Dice the cherry tomatoes, sugar snap peas, jalapeno, and scallions into pieces no larger than 5 mm (1/4 inch). Small pieces distribute evenly and sit on the soup without sinking.

Rough-chopped vegetables are too heavy and plunge to the bottom of the bowl. The salad should float on the surface like a garnish.

Corn Soup with Tomato and Sugar Snap Pea Salad

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5 from 1 review

• Author: Patty Price
• Total Time: 70 minutes
• Yield: 4 servings 1x

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Description

This pureed corn soup, made with fresh corn and chicken stock, is topped with a vibrant salad of cherry tomatoes, sugar snap peas, and fresh herbs for a satisfying summer meal.

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Ingredients

Units USM

• 4 Ears corn, I used white corn
• 3 cups (740 grams) chicken stock
• 1 Tablespoon (14 grams) unsalted butter
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cup sugar snap peas, trimmed and sliced
• 1 Jalapeno pepper, minced
• 2 Scallions, minced
• Fresh herbs (such as basil and cilantro), chopped

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Instructions

1. Cut the kernels off the corn cobs and set aside.
2. In a large pot, melt the butter over medium heat. Add the corn kernels and cook for about 5 minutes.
3. Add the chicken stock to the pot and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Puree the soup using an immersion blender until smooth. Season with salt and pepper to taste.
5. In a bowl, combine cherry tomatoes, sugar snap peas, jalapeno, scallions, and fresh herbs.
6. Serve the soup hot, topped with the tomato and sugar snap pea salad.

Notes

For a vegetarian version, substitute chicken stock with vegetable stock. This soup can be stored in the refrigerator for up to 3 days. Reheat gently over low heat. The salad can be prepared ahead and stored separately, then added just before serving. Adjust the amount of jalapeno to control the heat level.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 10
• Sodium: 600
• Fat: 8
• Carbohydrates: 40
• Fiber: 5
• Protein: 8
• Cholesterol: 15

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