Active Time

　　20 minutes

　　Total Time

　　40 minutes

　　This simple seasonal soup depends on a single farm-fresh ingredient: corn. Its essence is captured in this purist's purée.

　　

Ingredients

Makes 6 servings (about 7 cups)

　　8 cups corn kernels (cut from 10 to 14 ears)

　　6 cups water

　　1 tablespoon kosher or coarse sea salt

　　1/4 cup chopped fresh chives

　　

Step 1

Simmer corn with salt in the water, covered, 20 minutes, or until very tender.

　　

Step 2

Purée soup in batches in a blender until very smooth (use caution when blending hot liquids). As each batch is puréed, pour through a coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold.

　　

Step 3

Reheat soup, stirring, or chill it by setting bowl of soup in a larger bowl of ice and cold water and stirring. If soup is too thick, thin with water.

　　

Step 4

Serve sprinkled with chives.

　　Cooks' note:

　　Soup may be made 3 days ahead and cooled, then chilled, covered.