Chilled Corn Soup with Basil Oil

Serves: 3-4

Ingredients:

Basil Oil:

• 2 cups fresh basil leaves, packed
• ¾ cup olive oil
• 2 garlic cloves
• zest of 1 large lemon

Soup:

• 4 ears of corn, husks and silk (stringy part) removed
• 4 Tbsp. unsalted butter
• 1 Tbsp. kosher salt, divided
• garnish: tiny basil leaves, edible corn flowers

Instructions:

1. To make basil oil: Combine basil, olive oil, and garlic in a blender and blend on high for 30 seconds. Transfer to a small saucepan and simmer on medium-low heat for 5 minutes, stirring occasionally. Strain through a mesh sieve into a heat-proof container and stir in lemon zest. Set aside.
2. Using a sharp knife, slice the kernels from the cob. Reserve the cobs.
3. Melt butter in a large heavy-bottomed pot, then add the kernels and cook until soft (about 3-4 minutes). Add ½ Tbsp. salt, the cobs, and 3 cups of filtered water. Bring to a boil, then reduce to a simmer and cook for about 20 minutes.
4. Let cool slightly then carefully remove and discard the cobs. Transfer the corn and water to a blender and blend on high until smooth, about 30 seconds. Pour liquid through a mesh strainer, discard solids, then season soup with remaining ½ Tbsp. salt.
5. Let soup come to room temperature, then chill in the refrigerator for 1 hour or overnight.
6. To serve, ladle soup into individual bowls. Use a spoon to drizzle the basil oil over one side, then use a toothpick to drag “figure 8” motions through the oil. Garnish the other side with corn flowers and small basil leaves.