5 medium corn on the cob
1 bunch of dill
1 c coconut milk/ milk alternative
blender. sharp knife. cutting board. cheesecloth. strainer. rubber
peel husk from corn and remove the corn’s hair. rinse corn.
carefully slice the kernels from one side of the corncob, removing the kernels.
then, place the flat side of the corncob down on the cutting board and remove
the rest of the kernels from each side.
place corn kernels in the blender with
coconut milk. blend soup for 4 minutes. using the rubber spatula, scrape down
the sides of the blender once or twice.
line the strainer with 1 layer of cheesecloth. dampen the
cheesecloth. Pour soup through cheesecloth to strain it.
this soup should be chilled in the refrigerator for at least
1 hour before serving.
wash dill. gently pick a handful of springs from the bunch
of dill. when ready to serve, pour
soup into bowl and garnish with dill springs.
soup can be stored in a sealed container in the refrigerator
for 4 days.