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Yellow Soup

This is a great way to start off a summer meal.  Filled with fresh (or frozen) Summer corn and served chilled, you can't get much more Summery than this delicious soup. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 cups fresh corn kernels (or frozen)
  • 2 yellow peppers cored, seeded & chopped
  • 2 cloves garlic chopped
  • 1 cup water
  • Kosher salt and pepper
  • 3 tablespoons fresh dill chopped
  • 4 tablespoons sour cream


1. In a large saucepan, bring corn, yellow peppers, water, garlic and salt & pepper to a boil. Reduce heat to low; simmer for 25 minutes. Transfer soup (in batches) to a blender and whip until velvety. Pour through a sieve into a bowl, pushing on sieve with back of spoon to drain off solids.

2. Season with salt and pepper. Chill.
3. Ladle into bowls and garnish with sour cream and dill.

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