Click for Cookbook LOGIN
"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves."--Thomas Wolfe

ROASTED CORN SOUP Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for ROASTED CORN SOUP is from The Knox Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ears of corn
1/2 cups leeks, white and pale, green parts only, sliced
1 onion sliced
3 cloves garlic, sliced
3 sprigs thyme
1/2 Thai chili
2 qts chicken stock
Grapes oil
1/3 cup maple syrup
Salt & Pepper

GARNISH -
1/2 cup cooked lobster meat,chopped
1/2 cup reserved corn
1/4 cup leeks, small diced
12-15 grape tomatoes, halved
1 T. chives, finely chopped
2 T. butter, divided
1/2 cup chanterelle mushrooms
Directions:
Directions:
Remove the kernels from the cobs and reserve. Cut the cobs into thirds. Set a large pot over medium low heat and coat the bottom with grapeseed oil. Sweat the cobs, onion, garlic and leeks until the vegetables are tender about 8 minutes. Add the chili and liquid and bring to a boil. Lower the heat and simmer for 30 minutes. Strain the stock and discard the solids.

Heat a large cast iron pan on high heat. When the pan is hot, coat the bottom with grapeseed oil and add the corn. You may have to do this in batches. Season the corn with salt & pepper and cook it until the kernels are slightly charred and have a smoky flavor. Be careful - the corn can sometimes pop out of the pan. Reserve 1/2 cup corn for the garnish. The corn can also be grilled, keep in mind you are looking for the kernels to be slightly charred.

Puree the kernels with the corn stock and strain through a chinois. This may also be done in batches. Adjust the sweetness of the soup with the maple syrup. Season with S&P.

ASSEMBLY - Bring a small pot of salted water to a boil and add the diced leeks. Cook for about 1 minute or when tender. Thoroughly wash and dry the chanterelle mushrooms . Saute them in 1 T. butter on medium heat until all of the water has cooked out. Season with S&P. Add the corn, leeks, lobster and the other T. of butter. Cook gently until warmed through.

Spoon a small amount of garnish in the center of a soup bowl. Arrange 3 tomato halves around the corn garnish and lightly drizzle grapeseed oil over them. Ladle the hot soup into each bowl and serve.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
ENJOYED THIS SOUP AT NICHOLAS RESTAURANT IN RED BANK, NJ!!!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

197W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!