Hello readers, today we will introduce you to one of the heartiest soup recipes you have ever come across. One of the specialities of our featured chef Carl, the recipe has been in his family for a long time.
Chilled Corn Soup
1/2 cup (125 mL) unsalted butter
5 cobs of fresh
1/2 white onion, peeled and diced
1 clove garlic, peeled
1 rib celery, diced
1 sprig thyme
In a large pan on high heat, bring butter to a boil. Immediately reduce heat to low and simmer, whisking regularly, until butter browns, about 15 minutes. Transfer to a bowl to cool. Should produce about 1/3 cup (80 mL)
Slice kernels from corn. Snap cobs in half and place in pot with water to cover, at least 8 cups (2 L). Boil for 15 minutes, strain and discard solids.
In a large pot on medium heat, sweat the onion, garlic and celery 1/4 cup (60 mL) brown butter, stirring, until softened, about 10 minutes. Add the corn kernels, 4 cups (1 L) corn stock and thyme. Simmer for 15 minutes. Cool for 5 minutes before transferring to blender and puréeing. Season to taste, adjusting texture with additional butter or stock.
Pass through fine mesh strainer. Refrigerate.
1 small bunch basil
6 scallions (just the green parts)
1/4 cup (60 mL) vegetable oil
4 small heirloom or kumato tomatoes
Splash of olive oil
Splash of sherry or red vinegar
Salt and pepper to taste
Prepare a pot of salted, boiling water and a bowl of ice water. Blanche and shock the basil and 4 of the scallions buy boiling for 5
seconds and transferring to ice water.
When cool, squeeze dry and use paper towel to tamp off excess water. Purée in blender with vegetable oil. Pass through fine mesh strainer. Slice tomatoes into bite-sized pieces. Slice remaining scallions. In mixing bowl, toss tomatoes with scallions, vinegar and olive oil. Add salt and pepper to taste. Serve chilled soup in bowls garnished with tomatoes and drizzle of basil oil.
Makes 4 to 6 servings.