C&RB CLUB RECIPE
Chilled Summer Corn Soup
For the local corn soup:
Amt Ingredient
1 gallon water
48 ears sweet corn
to taste salt and white pepper
1 quart heavy cream
corn starch (as needed for consistency)
For the black bean and corn pico:
Amt Ingredient
2 lbs. poached shrimp, large dice
½ red onion, small dice
1 poblano pepper, small dice
1 red pepper, small dice
2 lbs. cleaned and rinsed black beans
1 oz. chopped cilantro
4 ozs. lime juice
1 oz. grape seed oil
1 seeded and minced jalapeno
1 oz. minced garlic
1 tsp. cumin
¼ tsp. cayenne pepper
1 cup pea tendrils
Procedure:
- Roast corn on the cob in a 350-degree oven for 35 minutes. Peel and cut kernels off the cob; save kernels and place the cobs in the water and simmer for 1 hour on low to medium heat.
- Prepare the pico with ¼ of reserved corn kernels; reserve.
- Strain stock and discard cobs; add cream, ¾ of reserved corn kernels and simmer on low heat for 30 minutes.
- Add soup in batches to a blender and puree smooth. Season with salt and pepper and bring to a boil.
- Tighten with corn starch slurry if needed; strain through a chinois, then chill.
- Garnish with pico and pea tendrils.
Submitted by Richard Nielsen, Jr., Executive Chef, The Tuxedo Club, Tuxedo Park, N.Y.
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