I occasionally get it right

So last week on a very hot day, I made melon soup and put it in the refrigerator to chill for the next day. In rolls the fog, and we eat chilled soup in chilled weather.

BUT the night before last, after noodling over what to do with all that sweet end-of-summer corn and slightly tired of corn on the cob and off the cob, I made corn soup.

I'd been looking for a corn soup recipe that really tasted like corn, so all the recipes that included things like potatoes, celery, etc. were out. This recipe has little else besides corn. The cobs are simmered along with the corn and then discarded, which reminds me of a Chez Panisse recipe for peach ice cream that has you simmer peach pits in the cream before stirring in the puree. 

I chilled it, and

last night was HOT. And having chilled soup was NICE. 

Thinking I was on a roll, after dinner I brewed up Papa Bear, Mama Bear, and Baby Bear batches of iced tea for us to enjoy today.

And so, of course, we woke up to 

FOG. Which will probably burn off but leave us with a day not quite as warm as yesterday. No complaints: Better for me and for my redwoods

CHILLED CORN SOUP

3 ears of corn, shucked
1 small onion, chopped
1 garlic clove, minced
2 tablespoons unsalted butter
1 teaspoon salt
4 cups water

Cut kernels from cobs with sharp knife, then cut cobs in thirds.

Cook onion and garlic in butter in a large saucepan over medium heat, stirring occasionally until onion is soft, about 5 minutes. Add corn, cobs, water, and salt and simmer uncovered for 20 minutes.

Discard cobs, then puree mixture in a blender until smooth. Chill until cold and serve.