Another cold soup recipe - corn
- MMRuth Jul 18, 2005 09:33 AM
I came up with this one this weekend.
6 slices bacon, cut into 1/4" slices
1 red onion, chopped
1 yellow pepper, chopped
7 ears of corn, cut off the cob
1/3 cup white wine
4 cups chicken stock
Saute bacon, but don't let it brown. Add butter, onion & yellow pepper & saute until soft. Add white wine and simmer until reduced. Add corn, stir well, add stock. Bring to a boil, then simmer 10 - 15 minutes, until corn is soft. Let cool a bit, puree in blender, strain through a chinois, then chill.
I garnished it with salmon roe & chopped chives. Thought the salmon roe detracted a bit from the corn taste but others loved the roe.
Served this for a dinner party along with lobster tails & claws (removed from the shell) with a tarragon mayonnaise and clarified butter, celeriac remoulade, a salad of fennel and grapefruit segments on a bed of arugula, and ended up with berries (raspberries, blueberries and some luscious blackberries) to which I had added a lot of slivers of candied ginger a couple of hours earlier.
This served five - just - in shallow rimmed soup bowls - probably about a cup per person. No leftovers.
I love cold corn soup and can't wait to try yours.
One thing that I do (no matter what else I put in it) is after cutting the corn from the cobs, I boil the cobs in either the stock you use or plain water for while.
It makes a great corn stock and I tell you it gets so much more of the flavor out of the cobs than you would normally get.
Do listen to Tugboat. Throwing out the cobbs is like throwing out half the flavor. I prefer using a straight corn stock (perhaps a carrot or a bit on onion tossed into it as well) to chicken/corn stock since the body and meat of the chicken seems to dull some of the corn sweetness imo. I do a chicken and corn risotto with rosemary where I do like the extra body of the meat/corn stock.
I also like a bit of chile oil on my corn soup.
I'm going to start dubbing you the "Queen of Cold Soups." Your corn soup and entire meal sounded great! What a treat to use corn straight from the cob.
I make a southwest-style corn soup (served warm but not hot) that has steeped guajillo chiles and enriched w/ a little cream at the end. I remove most of the chiles after simmering, then blend w/ an immersion blender. I don't strain since I like the body, texture, and taste of the chunks of corn. I use seasonings like cumin, nutmeg, oregano and garnish w/ chopped cilantro, red bell pepper. I'll add shrimp during the last few min. of simmering for a meal. Augment w/ an herb oil if I have some on hand.
How did the candied ginger in your dessert match w/ the berries? Never thought of ginger w/ berries before but sounds interesting. In the future, you might also consider using candied lime zest, a little sugar, and chopped mint w/ those berries. Wonderful served w/ creme fraiche.
re: Carb Lover
The ginger was actually very nice - added some needed sweetness without sprinkling sugar all over them, and the ginger flavor seemed to work well. I was actually going to make a complicated ginger vanilla mousse for dessert, and the berries were for a berry rose Sangria, but after cooking and "shelling" six lobsters, didn't feel like doing those, so the berries became dessert - I've finally learned to rein in my ambitions so as to enjoy myself more!