Chilled Smooth Corn Soup with Tomatoes, Avocado and Lime
- 6 ears corn, husked
- 1 small white onion, cut into ¼-inch-thick slices Kosher
- salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 medium leek, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, and swirled vigorously in a bowl of cold water to remove any grit
- 1 shallot, thinly sliced
- 1 ripe avocado
- ½ cucumber
- 1 small tomato, peeled (see page 55), seeded, and chopped into ¼-inch dice
- 2 tablespoons diced (¼-inch) red onion
- 1 to 2 tablespoons freshly squeezed lime juice
- 2 ounces smoked bluefish (substitute smoked salmon if bluefish is unavailable), skin and any bones removed, cut into ¼-inch dice
- ¼ cup crème fraîche or yogurt
- 2 tablespoons chopped chives
Instructions:
This is an August recipe, a summer finale, when local corn is at its peak.
- Use a sharp knife to strip the corn kernels from the cobs. Set the kernels aside. Cut each cob into 4 pieces.
- Put the cobs into a pot, along with the sliced onion. Add enough water to barely cover. (If you use too much water, the stock will taste thin.) Season with salt and pepper. Bring to a boil, then lower the heat to a simmer and cook for 35 minutes. Discard the cobs.
- Meanwhile, heat the olive oil in a sauté pan over medium heat. Add the leek and shallot and cook until tender, 6 to 8 minutes. Add the corn kernels, season with salt and pepper, and cook until they just start to soften, about 2 minutes. Do not overcook, the corn should still taste fresh. Remove from the heat and set aside until the corn broth finishes cooking.
- Add the sautéed vegetables to the corn broth and simmer for 5 minutes. Strain the broth into a bowl and purée the solids in a blender, adding just enough of the broth to make a thick soup. Push the soup through a medium strainer, then chill for at least 3 hours. (You will have about a quart of soup.)
- Peel the avocado, remove the pit, and chop the flesh into ¼-inch dice. Peel, seed, and chop the cucumber into ¼-inch dice. Mix the tomato, avocado, cucumber, and diced onion together. Toss with salt, pepper, and lime juice to taste.
- Taste the soup and adjust the seasoning if necessary. Distribute the fish evenly among four chilled bowls. Ladle the soup into the bowls. Add a spoonful of the chopped vegetable salad and a spoonful of crème fraîche to each, sprinkle with the chives, and serve immediately.