Chilled Corn Soup with Crème Fraîche and Spicy Honey


  1. 3 ears of corn, shucked
  2. 1 medium onion, chopped
  3. 1 garlic clove, minced
  4. 2 tablespoons unsalted butter
  5. 1 large russet potato, peeled and diced
  6. Salt and pepper
  7. 4 1/2 cups water
  8. 1 cup of crème fraîche
  9. 1/4 cup local honey
  10. 3/4 to 1 teaspoon of chili oil

Use a sharp knife to cut kernels from the cobs and then cut the cobs into thirds. Reserve both. Heat butter in a Dutch oven over medium heat. Add onion and sauté until fragrant, about five minutes; add garlic and cook one minute more. Add corn, cobs, potatoes, water, a generous pinch of salt and pepper and simmer 20 to 25 minutes. Discard the cobs and then puree the soup, using an immersion blender, or in batches using a conventional blender, until very smooth. Be very careful as hot liquids expand when blended. Taste and add more salt and pepper if necessary. Chill soup until very cold; about one hour.

In a small bowl whisk honey and chili oil together with a fork until completely blended. To serve, dollop servings of soup with crème fraiche and a drizzle of spicy honey.