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Grilled Summer Corn Soup with Southwestern Creams

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corn soupIn a cooking class at Sustenio, at the Eilan Hotel a couple of weeks ago, sous chef John Herdman demonstrated making a rich, creamy soup that had a little bite. The recipes for Grilled Summer Corn Soup with Southwestern Creams is given its heat by a seeded, chopped serrano chile, the smaller and hotter relative of the jalapeño. This is a good way to use up leftover corn roasted on the grill, too, and a flavorful starter to any meal. Grilled Summer Corn Soup with Southwestern Creams 4 ears fresh corn 2 cups chicken stock 1/2 cup chopped carrots 1/4 cup chopped celery 1/2 cup chopped onion 2 cloves chopped garlic 1 serrano chile, seeded and chopped 1 cup cream Salt to taste Southwestern cream (recipes follows) Over a low-heat charcoal fire, grill corn for 5 minutes on each side. Remove from fire and when cool, remove  husks. In a saucepan, place chicken stock, carrot, celery, onion, garlic and serrano chile. Bring to boil and let simmer 5 minutes. Remove kernels from corn with knife. Add kernels to stock and let simmer 10 minutes longer. Place all ingredients from saucepan into blender and purée completely, about 2 minutes. Place mixture through strainer and return to saucepan. Add cream and place pan over low heat. Simmer for 5 minutes. Keep warm while making cream (recipes below). When cream of your choice is made, put hot soup in cups or bowls and garnish with either Cilantro Cream or Ancho Cream. When  Southwestern Creams Cilantro Cream 1 cup cilantro leaves, stems removed 5  large spinach leaves, stems removed 3 tablespoons milk 2 tablespoons sour cream Bring 2 cups water to boil. Add spinach and basil leaves and cook for 30 seconds. Drain liquid and place leaves in ice water for 1 minute. Place cilantro, milk and spinach and basil leaves in blender. Blend until smooth.   Pass mixture through fine strainer into mixing bowl. Whisk in sour cream. Set aside. Ancho Chile Cream 1  ancho chile 3  tablespoons milk 2  tablespoons sour cream Slice ancho chile in half and remove seeds and stems.  Place in 400 degree oven for 45 seconds. Remove from oven and place in mixing bowl.  Add warm water to cover.  Let stand for 10 minutes.  When ancho chile has softened, remove from water and place in blender with milk. Blend until smooth. Pass mixture through fine strainer into mixing bowl.  Whisk in sour cream. Serves 4-6 From Stephan Pyles/John Herdman corn soup1
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