Chilled Corn Soup With Honeydew Polka Dots

Name: Chilled Corn Soup With Honeydew Polka Dots
Total time: 20 min
Yield: 6 servings
Ingredients: 10 medium to large ears corn, shucked; 2 cups homemade chicken broth or 1 17-ounce can chicken broth with 1/4 cup filtered water; 2 cups filtered water (if using canned broth, substitute milk for water); 1 teaspoon salt ( 3/4 teaspoon if using canned broth and milk); 1/8 teaspoon cayenne pepper; 1 ripe honeydew melon; 1 to 1 1/2 cups buttermilk (or more); 2 teaspoons minced chervil or 1 teaspoon minced basil

By Kay Rentschler

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:6 servings

10medium to large ears corn, shucked
2cups homemade chicken broth or 1 17-ounce can chicken broth with ¼ cup filtered water
2cups filtered water (if using canned broth, substitute milk for water)
1teaspoon salt ( ¾ teaspoon if using canned broth and milk)
⅛teaspoon cayenne pepper
1ripe honeydew melon
1 to 1½cups buttermilk (or more)
2teaspoons minced chervil or 1 teaspoon minced basil

Ingredient Substitution Guide

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Preparation

Step 1
Grate kernels from 4 ears corn into a large bowl, using coarse side of grater (there should be 1 cup grated corn, including juices); discard cobs. Using paring knife, cut kernels from remaining 6 ears (there should be 3 cups); set aside. Break 4 cobs in half, and combine with grated corn, chicken broth and water in 1½ gallon stockpot; discard 2 remaining cobs. Bring to simmer, and cook, covered, for 10 minutes, stirring occasionally. Remove cobs from broth with tongs, and discard.
Step 2
Pour mixture into blender, and purée until completely smooth. Return to pot. Stir in whole kernels, bring to a simmer, and cook until corn is crisp-tender, about 5 minutes. Transfer soup to bowl (not plastic). Stir in salt and cayenne. Cover, and refrigerate, or stir over ice water bath at room temperature until very cold (about 5 hours in refrigerator, 1 hour over ice).
Step 3
Halve and seed melon. With melon baller, make tiny balls (there should be about 1¼ cups) or cut melon into dice. Cover melon balls and chill over ice until ready to use (up to 1 hour before serving).
Step 4
To serve, stir buttermilk into soup. Taste, and adjust seasoning. Toss melon balls with chervil or basil, and sprinkle with salt. Divide melon balls among 6 chilled shallow bowls. Pour cold soup around melon.