I've been to many a party where an adorable shooter of soup was on the menu as an appetizer. I love the idea, but it seems like a lot of work to refill the cups while making sure the soup is hot enough to serve — more work than I like to do at a party. However, when I hosted a recent bridal shower, I decided to give it a try with a seasonal chilled soup.
It was perfect! I made the soup two nights before the shower, so that the day of all I had to do was pour it into the plastic shot glasses. With a velvety texture and rich corn flavor, it tasted absolutely excellent. Although the original recipe called for ham hocks, I simply omitted them to make it vegetarian-friendly. To take a look at the method (I highly recommend it) read more.
3 1/2 cups whole milk
8 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
4 1/2 cups water
4 tablespoons unsalted butter
1 large onion, chopped
1 large carrot, peeled, thinly sliced
1 celery stalk, thinly sliced
2 garlic cloves, minced
4 large fresh thyme sprigs
4 bay leafs
Salt and pepper to taste
- Bring milk and corncob halves just to boil in large stock pot. Remove from heat, cover, and let steep while sautéing vegetables.
- Melt butter in large stockpot over medium heat. Add onion; sprinkle with salt and sauté until translucent, about 5 minutes. Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes.
- Add water, thyme, bay leaf, and milk mixture with corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.
- Cool soup slightly. Discard corncobs, herb sprigs, and bay leaf. Working in batches, puree soup in blender until very smooth. Using a fine mesh strainer, strain soup into large bowl, pressing on solids.* Season soup to taste with salt and pepper. Cool over ice water bath. Cover and chill.
Makes about 2 1/2 quarts.
*I opted not to strain mine.
- Soups/Stews, Cream
- North American