Lunch: Chilled Corn Soup with Lobster Salad

Recipe by /contributors/rebecca-jurkevich Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

Ingredients

3 tablespoons unsalted butter
2 tablespoons olive oil
1 large onion, chopped
1 garlic clove, finely chopped
6 cups corn kernels (from 6 ears)
Kosher salt, freshly ground pepper
2 sprigs thyme

Instructions

Heat butter and oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until softened and beginning to brown, about 5 minutes. Add corn; season with salt and pepper. Cook, stirring occasionally, until corn is softened and beginning to brown, 6-8 minutes.
Add thyme sprigs and 5 cups water to pot. Bring corn mixture to a boil, reduce heat, and simmer until corn is very soft, 6-8 minutes longer; discard thyme sprigs.
Working in batches, purée corn mixture in a blender until smooth (or use an immersion blender in the pot). Strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Transfer soup to a large bowl, cover, and chill until cold, at least 2 hours.

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