Servings: 6
10 medium ears of corn, shucked
3 tablespoons extra-virgin olive oil
2 ounces lean bacon, finely diced (1/2 cup)
1 celery rib, finely diced
1/2 cup finely diced onion
1/2 cup finely diced yellow bell pepper
3 cups whole milk
1 1/2 cups heavy cream
Kosher salt
Pinch of cayenne pepper
1/4 cup sour cream
1 jalapeño, seeded and minced
2 tablespoons chopped cilantro, plus cilantro leaves, for garnish
1/2 teaspoon fresh lemon juice
Freshly ground white pepper
Set a box grater in a wide, shallow bowl and coarsely grate 6 ears of corn; you should have 2 cups of grated corn. Cut the kernels from the remaining 4 ears; you should have 2 cups of kernels.
In a large saucepan, heat 1 tablespoon of the olive oil. Add the bacon, celery, onion and yellow pepper, cover and cook over low heat, stirring a few times, until softened, about 10 minutes. Add the grated corn, the milk and 1 cup of the heavy cream and bring to a boil. Reduce the heat to moderately low and simmer, stirring often, until the soup is thickened, about 20 minutes. Season with salt and the cayenne pepper and keep warm.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the corn kernels to the skillet and cook over moderately high heat, stirring a few times, until they are lightly browned, about 7 minutes. Season with salt. Stir the cooked corn kernels into the soup and keep warm.
In a blender, whip the remaining 1/2 cup of heavy cream to soft peaks, about 20 seconds. Add the sour cream, jalapeño, chopped cilantro and lemon juice and blend until thick. Season with salt and white pepper.
Ladle the soup into bowls, top with spoonfuls of jalapeño crema and cilantro leaves and serve at once.
bacon recipe source: Wolfgang Puck, Food & Wine, August 2007
Showing posts with label corn soup. Show all posts
Showing posts with label corn soup. Show all posts
Saturday, May 28, 2016
Tuesday, July 31, 2012
2640. COLD CORN SOUP with BACON and BASIL-CHILI OIL
serves eight
6 large ears corn
2 slices bacon, diced
1/2 small onion, chopped
salt and pepper
1 cup loosely packed basil leaves, rinsed
1/2 cup olive oil
1 pinch red chili flakes
Using a sharp knife, cut the corn kernels from the cobs and set aside. (You should have about 6 cups of corn kernels.) Put the corn cobs in a large saucepan and cover them with 2 quarts of water. Bring to a boil over high heat, then lower the heat and simmer gently for about 15 minutes.
In a large pot, cook the bacon over medium heat for about 5 minutes, until it has rendered most of its fat and is crispy. Add the onion, a large pinch of salt and pepper to taste and cook until the onion is translucent, 3 to 5 minutes. Add the corn kernels, stir through and cook for another minute.
Carefully strain the corn cob cooking liquid through a fine mesh sieve and add 6 cups to the corn mixture, reserving the rest. Bring to a boil over high heat, then lower the heat and simmer for 15 to 20 minutes so that the flavors have a chance to meld. (Do not overcook -- the kernels should still have a bit of a bite.)
Meanwhile, to make the basil-chili oil, blanch the basil leaves in boiling water for about 30 seconds, drain and plunge into a bowl of ice water. (This is a bit of a pain, but if you don't do it, your "basil-chili oil" will end up looking like gray sludge.) Remove and dry thoroughly. Combine the basil leaves, olive oil, a sprinkling of salt and the chili flakes in a blender and purée until smooth. Transfer to a small bowl, cover and set aside until ready to use it will be better after an hour or two.
Starting with a clean blender and working in small batches so you don't burn yourself, purée about 3/4 of the corn soup until smooth. Combine with the remaining soup, taste and add more salt and pepper if necessary. Transfer the soup to a large bowl and refrigerate until icy cold (you may also eat it hot if you prefer). Serve the soup in individual bowls with a generous drizzle of the basil chili-oil.
bacon recipe courtesy of: Food52.com, New York, New York
6 large ears corn
2 slices bacon, diced
1/2 small onion, chopped
salt and pepper
1 cup loosely packed basil leaves, rinsed
1/2 cup olive oil
1 pinch red chili flakes
Using a sharp knife, cut the corn kernels from the cobs and set aside. (You should have about 6 cups of corn kernels.) Put the corn cobs in a large saucepan and cover them with 2 quarts of water. Bring to a boil over high heat, then lower the heat and simmer gently for about 15 minutes.
In a large pot, cook the bacon over medium heat for about 5 minutes, until it has rendered most of its fat and is crispy. Add the onion, a large pinch of salt and pepper to taste and cook until the onion is translucent, 3 to 5 minutes. Add the corn kernels, stir through and cook for another minute.
Carefully strain the corn cob cooking liquid through a fine mesh sieve and add 6 cups to the corn mixture, reserving the rest. Bring to a boil over high heat, then lower the heat and simmer for 15 to 20 minutes so that the flavors have a chance to meld. (Do not overcook -- the kernels should still have a bit of a bite.)
Meanwhile, to make the basil-chili oil, blanch the basil leaves in boiling water for about 30 seconds, drain and plunge into a bowl of ice water. (This is a bit of a pain, but if you don't do it, your "basil-chili oil" will end up looking like gray sludge.) Remove and dry thoroughly. Combine the basil leaves, olive oil, a sprinkling of salt and the chili flakes in a blender and purée until smooth. Transfer to a small bowl, cover and set aside until ready to use it will be better after an hour or two.
Starting with a clean blender and working in small batches so you don't burn yourself, purée about 3/4 of the corn soup until smooth. Combine with the remaining soup, taste and add more salt and pepper if necessary. Transfer the soup to a large bowl and refrigerate until icy cold (you may also eat it hot if you prefer). Serve the soup in individual bowls with a generous drizzle of the basil chili-oil.
bacon recipe courtesy of: Food52.com, New York, New York
Sunday, February 26, 2012
2484. CREAMY CORN SOUP with BACON, BUTTER POACHED LOBSTER and CHIVE OIL
serves six
8 ears corn
4 slices thick cut bacon
2 tablespoons ubsalted butter
1 medium onion, preferably sweet such as maui, vidalia or walla walla, diced
1 large shallot, diced
8 sprigs thyme
4 sprigs fresh flat-leaf parsley
2 sprigs sage
6 cups chicken stock
1 lb yukon gold potatoes, peeled and diced
1 teaspoon kosher salt, or to tatse
1 teaspoon white pepper, or to taste
1/2 cup heavy cream
3 butter poached lobster tails, coarsely chopped
6 tablespoons chive oil
Cut all the kernels from the cobs. Discard all but 2 of the cobs. Cut the remaining cobs in half crosswise.
Heat a large Dutch oven over medium heat. Add the bacon slices in a single layer and cook until they have rendered their fat, but not yet browned. Add the butter, onions and shallots to the pot, increasing the temperature to medium-high. Sweat the onions and shallots with the bacon, stirring occasionally until they are translucent, about 5 minutes.
Using kitchen twine tie the thyme, parsley and sage sprigs together in a bundle adding them to the pot. Add the chicken stock, potatoes, and the corn cob pieces. Season generously with salt and white pepper. Bring the mixture to a boil then lower the heat to a simmer and cook the mixture until the potatoes soften, about 20 minutes.
Add the cream and the corn kernels, stirring to combine. Simmer about 5 minutes. Remove the soup from the heat and discard the bacon, herb bundle and corncobs. Then, using an immersion blender, blend the soup until completely pureed. Taste and adjust seasoning if necessary.
Pass the soup through a fine meshed sieve into a sauce pan. It should be velvety, but not too thick. Adjust with a little water or more chicken stock if needed. Gently reheat the soup.
To serve: Divide the soup evenly between 6 soup bowls. Mound some of the butter poached lobster on top and drizzle each one with about 1 tablespoon chive oil. Serve warm.
bacon recipe courtesy of: Greg Henry, Sippity Sup, June 22, 2010
8 ears corn
4 slices thick cut bacon
2 tablespoons ubsalted butter
1 medium onion, preferably sweet such as maui, vidalia or walla walla, diced
1 large shallot, diced
8 sprigs thyme
4 sprigs fresh flat-leaf parsley
2 sprigs sage
6 cups chicken stock
1 lb yukon gold potatoes, peeled and diced
1 teaspoon kosher salt, or to tatse
1 teaspoon white pepper, or to taste
1/2 cup heavy cream
3 butter poached lobster tails, coarsely chopped
6 tablespoons chive oil
Cut all the kernels from the cobs. Discard all but 2 of the cobs. Cut the remaining cobs in half crosswise.
Heat a large Dutch oven over medium heat. Add the bacon slices in a single layer and cook until they have rendered their fat, but not yet browned. Add the butter, onions and shallots to the pot, increasing the temperature to medium-high. Sweat the onions and shallots with the bacon, stirring occasionally until they are translucent, about 5 minutes.
Using kitchen twine tie the thyme, parsley and sage sprigs together in a bundle adding them to the pot. Add the chicken stock, potatoes, and the corn cob pieces. Season generously with salt and white pepper. Bring the mixture to a boil then lower the heat to a simmer and cook the mixture until the potatoes soften, about 20 minutes.
Add the cream and the corn kernels, stirring to combine. Simmer about 5 minutes. Remove the soup from the heat and discard the bacon, herb bundle and corncobs. Then, using an immersion blender, blend the soup until completely pureed. Taste and adjust seasoning if necessary.
Pass the soup through a fine meshed sieve into a sauce pan. It should be velvety, but not too thick. Adjust with a little water or more chicken stock if needed. Gently reheat the soup.
To serve: Divide the soup evenly between 6 soup bowls. Mound some of the butter poached lobster on top and drizzle each one with about 1 tablespoon chive oil. Serve warm.
bacon recipe courtesy of: Greg Henry, Sippity Sup, June 22, 2010
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