Ingredients

Preparation 2 1/2 hours, 40 minutes active

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, diced
2 teaspoons cumin
3 tablespoons all-purpose flour
4 1/2 cups vegetable broth
3 medium potatoes, peeled and cut into 1/4-inch cubes
6 cups fresh corn kernels (about 8 to 10 ears)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup thinly sliced scallions
6 tablespoons tomato salsa (optional)

Directions

Combine the oil and butter in a large pot over a medium flame. Add the onion and cumin and saute for about 4 minutes, or until just tender. Sprinkle in the flour and cook, stirring frequently, another 3 minutes.

Add the broth and potatoes, then bring to a boil. Reduce heat to low, cover and cook until potatoes are tender, about 15 minutes. Add the corn, salt, black pepper and cayenne pepper and cook an additional 5 minutes.

Transfer 3 cups of the soup to a blender or food processor and puree until smooth. Return soup to the pot and stir until well mixed. Transfer the soup to a bowl and cover with plastic wrap. Refrigerate until cool, about 2 hours.

Stir soup well just before serving. Garnish individual bowls of soup with scallion slices. If desired, place a tablespoon of salsa in the center of each bowl.

Makes 6 servings.