Chilled Cream of Corn Soup with Chive Emulsion

Simple, fresh and delicious...this soup is all about summer!  I used a combination of organic white and yellow corn kernels, but this soup would have a deeper color if you used all yellow kernels.  I served this with an Heirloom Tomato & Arugula Salad with Lemon Vinaigrette--I'll post the recipe for that dish tomorrow.  You can't get any healthier or delicious than this--using produce that is in season at the height of freshness and flavor! 

Cashew Cream:

1/2 cup raw cashews, soaked for at least four hours or overnight in filtered water
1 cup filtered water for blending

Method:

• Drain water and place cashews in a blender and cover with 1 cup of filtered water.
• Blend on high speed for about 3-4 minutes until creamy.
• Refrigerate until ready to use.

Cream of Corn Soup:

4-5 ears organic white and yellow corn on the cob, shucked and kernels removed from the cob (yield about 5 cups kernels)
1 cup cashew cream
1 cup filtered water
1/4 tsp freshly ground black or white pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cumin powder
1/8 tsp cayenne pepper
1 1/2 tsp sea salt
Chopped chives for garnish

Method:

• In a food processor, blend corn kernels until you have a puree.  Remove 1/4 cup of puree and set aside.  Scrape out remaining puree into a blender.
• Add cashew cream, water and spices and blend until smooth, adjusting salt and seasonings if necessary.
• Strain soup through a strainer into a bowl and chill for at least two hours before using.  Taste soup before serving and adjust seasoning.  Chilling food masks flavors so it's important to taste again.

Chive Emulsion:

1 bunch organic chives
1/4 cup filtered water (or enough to get the blender going)
Juice of 1 lemon
1/4 tsp minced garlic
1/2 cup first cold pressed extra virgin olive oil
Sea salt and fresh ground pepper to taste
Note:  Chives and corn are such a great combination, but this optional.  If you don't want to make the emulsion then just garnish the soup with chopped chives and chive sprigs.

Method:

• Chop chives into small pieces and place in a blender.
• Add lemon juice and enough water to get the blender moving and blend until smooth.
• Add minced garlic and with the blender running, slowly drizzle in olive oil until emulsified.  Season with salt and pepper.
• Store in a squeeze bottle in the refrigerator.