Chilled Corn Soup

  • 1 container (28 oz) Stock Options Fresh Vegetable Stock
  • 3 medium ears of sweet corn, shucked
    (or 1 16 oz pkg of frozen sweet corn)
  • 1/2 medium onion, diced
  • 1 tbsp extra virgin olive oil
  • 1 oz heavy cream
  • 1-1/2  tsp fresh thyme, chopped (3/4 tsp, if dry)
  • 1 tsp black pepper
  • 2 tsp salt
  • 1/2  lemon, zest and juice

In a saucepan on low heat slowly sweat onions in oil until translucent. Add all remaining ingredients and bring to a simmer and continue to simmer for 5 minutes.

Take off heat and blend. Pass through chinois to strain, and chill.


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