This is an adaptation of Susan Mason's Chilled Corn Soup which appears in her book Susan Mason's Silver Service. Ms. Mason is the owner of the upscale catering service in Savannah which is famous for good Southern food and elegant service.
The soup is divine and should be served as originally intended; but let's face it, eight lobsters for a soup is a bit much for most budgets nowadays. I think it can be just as good if served garnished with a few cooked shrimp or sliced pimentos and chives. I am leaving it up to your imagination...and your budget. It is a very elegant first course for a summer lunch or dinner and can be made ahead of time.
Cool Summer Menus For A Ladies Lunch.
For the recipe click below
Chilled Corn Soup*
16 ears fresh yellow corn, husked and cleaned
8 cups chicken broth
3 cups whole milk
2 tablespoons extra virgin olive oil
2 medium yellow onions, thinly sliced
1 medium leek, white and light green parts only, thinly sliced, rinsed well and drained
1 stalk celery, thinly sliced
2 sprigs thyme
1 clove garlic, peeled but left whole
Salt and freshly ground white pepper
8 drops Tabasco sauce
Chopped fresh chives, to garnish
1. Using a sharp knife, slice corn kernels off cobs; set aside. Combine cobs, broth and milk in a large pot and bring to a boil. Decrease heat and simmer 15 minutes. Remove and discard cobs.
2. Meanwhile, warm oil in medium pot over medium-low heat. Add onions, leek, celery, thyme and garlic. Season with salt and white pepper. Saute, stirring frequently, until vegetables are translucent and tender, 8 to 10 minutes. Add corn kernels and cook for 3 to 5 minutes, until corn is just softened.
3. Add stock and milk and bring to a boil. Decrease heat and simmer for 20 minutes, skimming to remove any foam. Remove and discard thyme and garlic and transfer to blender. Puree until smooth. Add Tabasco and season to taste with salt and white pepper. Strain through a fine-mesh sieve. Cool to room temperature, cover and chill overnight.
4. To serve, garnish each bowl with a sprinkling of chives.
*If you want to serve as originally intended, you will need the tails and claws of eight 1 1/4 lobsters, steamed, chilled and removed whole. Just add one tail and two claws to each bowl of soup. Garnish with chives.