Appetizer: United States – Chilled Corn and Buttermilk Soup with Chive-Lemon Oil

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 ears sweet corn, kernels cut off (cobs reserved)
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) olive oil
1 small shallot, thinly sliced
1 celery rib, thinly sliced
1 small Yukon gold potato, peeled and diced
3 cups (720 ml) low-sodium chicken or vegetable stock
1 cup (240 ml) cold buttermilk
1 tbsp (15 ml) fresh lemon juice
1 / 4 tsp (1.25 ml) Old Bay seasoning, plus a pinch for finishing
3 / 4 tsp (3.75 ml) kosher salt, plus more to taste
1 / 8 tsp (0.625 ml) white pepper (or black pepper)
Chive-Lemon Oil:
1 / 3 cup (80 ml) extra-virgin olive oil
1 / 4 cup (15 g) fresh chives, chopped
1 / 2 tsp (2.5 ml) finely grated lemon zest
Pinch of kosher salt
Optional garnish: extra chives, oyster crackers, lemon wedges

Show original ingredient measurements

4 ears sweet corn, kernels cut off (cobs reserved)
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) olive oil
1 small shallot, thinly sliced
1 celery rib, thinly sliced
1 small Yukon gold potato, peeled and diced
3 cups (720 ml) low-sodium chicken or vegetable stock
1 cup (240 ml) cold buttermilk
1 tbsp (15 ml) fresh lemon juice
1 / 4 tsp Old Bay seasoning, plus a pinch for finishing
3 / 4 tsp kosher salt, plus more to taste
1 / 8 tsp white pepper (or black pepper)
Chive-Lemon Oil:
1 / 3 cup (80 ml) extra-virgin olive oil
1 / 4 cup (15 g) fresh chives, chopped
1 / 2 tsp finely grated lemon zest
Pinch of kosher salt
Optional garnish: extra chives, oyster crackers, lemon wedges

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Cut the corn kernels from the cobs and scrape the cobs with the back of a knife to catch the corn “milk.” Break cobs in half and reserve.
In a pot over medium heat, melt the butter with the olive oil. Add shallot and celery; cook 3–4 minutes until translucent. Stir in potato and corn kernels; cook 2 minutes.
Add the stock and the reserved corn cobs. Bring to a simmer and cook 15–20 minutes, until the potato is tender. Remove and discard the cobs.
Blend the soup until very smooth (in batches if needed). For extra silkiness, pass through a fine strainer. Stir in 3/4 teaspoon (3.75 ml) salt and the white pepper. Chill until thoroughly cold, at least 2 hours.
Make the chive-lemon oil: Blend the olive oil, chives, lemon zest, and a pinch of salt until vibrant green. Let sit 10 minutes, then strain (optional) for a clear oil.
Whisk the cold buttermilk and lemon juice into the chilled soup. Season to taste with more salt and a small pinch of Old Bay for a subtle echo of the crabs’ seasoning.
Serve cold in chilled bowls. Drizzle with chive-lemon oil, finish with a light dusting of Old Bay, and garnish with chopped chives or a few oyster crackers and a lemon wedge.

Cut the corn kernels from the cobs and scrape the cobs with the back of a knife to catch the corn “milk.” Break cobs in half and reserve.
In a pot over medium heat, melt the butter with the olive oil. Add shallot and celery; cook 3–4 minutes until translucent. Stir in potato and corn kernels; cook 2 minutes.
Add the stock and the reserved corn cobs. Bring to a simmer and cook 15–20 minutes, until the potato is tender. Remove and discard the cobs.
Blend the soup until very smooth (in batches if needed). For extra silkiness, pass through a fine strainer. Stir in 3/4 teaspoon salt and the white pepper. Chill until thoroughly cold, at least 2 hours.
Make the chive-lemon oil: Blend the olive oil, chives, lemon zest, and a pinch of salt until vibrant green. Let sit 10 minutes, then strain (optional) for a clear oil.
Whisk the cold buttermilk and lemon juice into the chilled soup. Season to taste with more salt and a small pinch of Old Bay for a subtle echo of the crabs’ seasoning.
Serve cold in chilled bowls. Drizzle with chive-lemon oil, finish with a light dusting of Old Bay, and garnish with chopped chives or a few oyster crackers and a lemon wedge.