Corn Soup by CHEF BOBBY PERILLO
Pairs Perfectly with KRIS Pinot Grigio
Ingredients
Corn on the Cob 6 each
Onion 1 each
Garlic Clove 1 each
Extra Virgin Olive Oil as needed
Salt and Pepper as needed
Chives, chopped 1 Tablespoon
Heavy Cream (optional) ¼ cup
For the Corn Stock:
Cobs with the corn kernels removed 6 each
Water enough to cover
Directions
For the Stock:
1. Husk the corn and remove the corn kernels from the cob with a knife. Reserve the kernels for the soup.
2. Put the cobs in a pot, cover them with cold water, bring to a boil and then reduce the heat to a simmer for 45-50 minutes.
3. Strain the liquid and disregard the cobs. Reserve the stock for the soup.
For the Soup:
1. Peel and slice the onion and the garlic thinly.
2. In a 4-quart pot put enough extra virgin olive oil to coat the bottom of the pan, add the onions and garlic to the pan also.
3. On low heat cook the onion and garlic until translucent, and tender. Avoid developing color by stirring and adjusting the heat.
4. Introduce the corn to the onion and garlic and cook on a low heat for five minutes or until the corn starts to soften. Season with salt and pepper
4. Add the corn stock and bring to a boil, then reduce to a lazy simmer. Simmer for about 30-45 minutes.
5. Puree the soup in a blender until smooth. Be very careful when using a blender with hot liquid.
Only fill the blender a quarter of the way or less, make sure the lid is secure, cover the top of the blender with a towel before turning on, and start to blend on a low speed, while slowly increasing the speed.
Hand immersion blenders are also excellent for pureeing soups.
6. Reheat the soup before serving. Taste the soup and adjust the consistency and flavor as needed
7. Ladle the soup into bowls, sprinkle with chives and serve.
Optional:
Heavy cream can be added to the pureed soup for extra velvety richness.
The soup can also be served cold.
Corn Soup by CHEF BOBBY PERILLO
Ingredients
Corn on the Cob 6 each
Onion 1 each
Garlic Clove 1 each
Extra Virgin Olive Oil as needed
Salt and Pepper as needed
Chives, chopped 1 Tablespoon
Heavy Cream (optional) ¼ cup
For the Corn Stock:
Cobs with the corn kernels removed 6 each
Water enough to cover
Directions
For the Stock:
1. Husk the corn and remove the corn kernels from the cob with a knife. Reserve the kernels for the soup.
2. Put the cobs in a pot, cover them with cold water, bring to a boil and then reduce the heat to a simmer for 45-50 minutes.
3. Strain the liquid and disregard the cobs. Reserve the stock for the soup.
For the Soup:
1. Peel and slice the onion and the garlic thinly.
2. In a 4-quart pot put enough extra virgin olive oil to coat the bottom of the pan, add the onions and garlic to the pan also.
3. On low heat cook the onion and garlic until translucent, and tender. Avoid developing color by stirring and adjusting the heat.
4. Introduce the corn to the onion and garlic and cook on a low heat for five minutes or until the corn starts to soften. Season with salt and pepper
4. Add the corn stock and bring to a boil, then reduce to a lazy simmer. Simmer for about 30-45 minutes.
5. Puree the soup in a blender until smooth. Be very careful when using a blender with hot liquid.
Only fill the blender a quarter of the way or less, make sure the lid is secure, cover the top of the blender with a towel before turning on, and start to blend on a low speed, while slowly increasing the speed.
Hand immersion blenders are also excellent for pureeing soups.
6. Reheat the soup before serving. Taste the soup and adjust the consistency and flavor as needed
7. Ladle the soup into bowls, sprinkle with chives and serve.
Optional:
Heavy cream can be added to the pureed soup for extra velvety richness.
The soup can also be served cold.
Information
- Yield: 6
- Difficulty: Medium
- URL: