marmalady
Executive Chef
This is a delicious, somewhat unusual recipe, in that you make the stock using the corn cobs!
CORN SOUP
serves 4-6
2T butter
1 onion diced
8oz.shallots
1T saffron
3oz. ginger
2 dried chiles*
1gallon corn stock
12 ears corn
1T sugar
chive garnish
*Use hot or mild as you choose.
Melt butter in stockpot over medium; add onion, shallots, and saffron; decrease heat to low and sweat about 5 minutes. Add ginger, chiles, and all but 1 cup of stock; bring to boil, decrease heat to low; cover and simmer 35 minutes. Cut kernels off corn; place corn, 1 cup stock, and sugar in a blender and puree. Whisk pureed corn into soup and leave uncovered til ready to serve. Garnish with chives.
CORN STOCK
3 quarts
½ cup butter
10 corn cobs, cut 1 inch
3 leeks
1 onion chopped
3 carrots, chopped
1T saffron
1 gallon water
3T peppercorns
4 jalapenos
3T tomato paste
3 bay leaves
4 thyme sprigs
Melt butter in large stockpot; add corn cobs, leeks, onion, carrot, and saffron and sweat til softened and onion is translucent but not browned; add water and remaining ingredients, increase heat to high and bring to boil; decrease heat to low and simmer for 1 ½ hours, skimming fat and scum. Pour through a fine mesh sieve; discard vegetables.
CORN SOUP
serves 4-6
2T butter
1 onion diced
8oz.shallots
1T saffron
3oz. ginger
2 dried chiles*
1gallon corn stock
12 ears corn
1T sugar
chive garnish
*Use hot or mild as you choose.
Melt butter in stockpot over medium; add onion, shallots, and saffron; decrease heat to low and sweat about 5 minutes. Add ginger, chiles, and all but 1 cup of stock; bring to boil, decrease heat to low; cover and simmer 35 minutes. Cut kernels off corn; place corn, 1 cup stock, and sugar in a blender and puree. Whisk pureed corn into soup and leave uncovered til ready to serve. Garnish with chives.
CORN STOCK
3 quarts
½ cup butter
10 corn cobs, cut 1 inch
3 leeks
1 onion chopped
3 carrots, chopped
1T saffron
1 gallon water
3T peppercorns
4 jalapenos
3T tomato paste
3 bay leaves
4 thyme sprigs
Melt butter in large stockpot; add corn cobs, leeks, onion, carrot, and saffron and sweat til softened and onion is translucent but not browned; add water and remaining ingredients, increase heat to high and bring to boil; decrease heat to low and simmer for 1 ½ hours, skimming fat and scum. Pour through a fine mesh sieve; discard vegetables.
