Raw Corn Soup with Manchego

This chilled soup recipe mixes summer's sweet corn with savory manchego cheese, crème fraîche and Thai basil for an easy weeknight meal.
Photo by Sang An

Courtesy Ford Fry, owner, Ford Fry Restaurants, Atlanta

With the corn stock prepared in advance, this soup comes together in seconds. It showcases the beauty of sweet summer corn. Serve immediately, as raw corn loses sweetness quickly.

Chef Ford Fry
Chef Ford Fry / Illustration by Brian Clark

Chef Ford Fry

In the 11 years since he opened Atlanta’s Jct. Kitchen & Bar, Fry has amassed an empire of eight restaurants in the Atlanta area, including Marcel, a 2017 Wine Enthusiast Top 100 Wine Restaurant. He also has a restaurant in Houston, with more in the works. From casual Tex-Mex to old-school fine dining, his restaurants give a simple showcase to top-quality ingredients, while exuding Southern style and warmth.

Beat the Summer Heat with These Chilled Soups
Ingredients
  • 6 ears corn
  • ¼ cup milk
  • 2 tablespoons sugar, plus moreto taste
  • 2 teaspoons salt, plus more to taste
  • ½ cup crème fraîche
  • ½ cup fine-grated Manchego cheese
  • ¼ cup Thai basil leaves, torn into small pieces
  • Extra-virgin olive oil
Directions

Scrape corn kernels off cobs. In large saucepan, submerge cobs in 6 cups water, milk, sugar and salt. Bring to boil. Reduce heat, cover and simmer 20 minutes. Strain, and reserve stock. Refrigerate until cold.

Place 4 serving bowls in freezer, to chill.

Blend corn kernels, crème fraîche and 1½ cups corn stock until smooth. Add salt and/or sugar, to taste. Pass through medium strainer. Serve immediately in chilled bowls. Top with Manchego, Thai basil and drizzle of olive oil. Serves 4.

Pair It

Nigl 2016 Freiheit Grüner Veltliner (Niederösterreich). “A youthful and vibrant white wine like this is a great foil for Ford’s corn soup,” says Eduardo Porto Carreiro, beverage director for Ford Fry Restaurants. “The wine’s pure pear notes and hint of savory minerality perfectly complement the creamy sweetness of the chilled soup.”

Published on May 16, 2018
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



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