Jigglygut believes that: (1) good food doesn't have to be expensive or fussy, (2) the best food makes ample use of fresh produce and allows the natural taste to shine through, and (3) meat tastes really yummy with fruit.
Follow me on my gastronomic journey! This blog is really much more for me than for you (the viewer), and will help me keep track of my progression as a cook and my philosophies towards food. I really like to eat... a lot!! And I like to write and keep lists! I'm hoping that this blog will keep me motivated and on the road of learning.
This sweet corn soup is perfect for summer. 2 tbsp. butter 2 leeks, white part only, sliced 1-2 pinches curry powder 4 cups fresh white corn kernels (about 8 ears) 4 cups chicken stock 1 bouquet garni of 1/4 tsp. coriander seeds, 5 black peppercorns, 6 stems cilantro tied in cheesecloth 1 cup unsweetened coconut milk Salt 1 cup vegetable oil 1 cup thinly sliced shiitake mushroom caps
1. Melt butter in a medium pot over medium heat. Add leeks, cover, and sweat until soft (not browned), about 5 minutes. Add curry and cook, stirring, for 1 minute. Add corn, stock, and bouquet garni. Simmer uncovered for 20 minutes. Remove pot from heat, add coconut milk, and set aside for 30 minutes.
2. Remove and discard bouquet garni. Purée all but 1 cup of the soup in a blender, then strain through a sieve into a medium bowl. Add reserved 1 cup of soup to strained purée. Cover with plastic wrap and refrigerate until well chilled. Season to taste with salt.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Fry one handful of the mushrooms at a time until deep golden and crispy, about 3 minutes. Transfer mushrooms with a slotted spoon to paper towels to drain. Season to taste with salt. Divide chilled soup between four bowls and serve garnished with fried mushrooms.
This article was first published in Saveur in Issue #37
Chilled White Corn Soup
ReplyDeleteSERVES 4
This sweet corn soup is perfect for summer.
2 tbsp. butter
2 leeks, white part only, sliced
1-2 pinches curry powder
4 cups fresh white corn kernels (about 8 ears)
4 cups chicken stock
1 bouquet garni of 1/4 tsp. coriander seeds, 5 black peppercorns, 6 stems cilantro tied in cheesecloth
1 cup unsweetened coconut milk
Salt
1 cup vegetable oil
1 cup thinly sliced shiitake mushroom caps
1. Melt butter in a medium pot over medium heat. Add leeks, cover, and sweat until soft (not browned), about 5 minutes. Add curry and cook, stirring, for 1 minute. Add corn, stock, and bouquet garni. Simmer uncovered for 20 minutes. Remove pot from heat, add coconut milk, and set aside for 30 minutes.
2. Remove and discard bouquet garni. Purée all but 1 cup of the soup in a blender, then strain through a sieve into a medium bowl. Add reserved 1 cup of soup to strained purée. Cover with plastic wrap and refrigerate until well chilled. Season to taste with salt.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Fry one handful of the mushrooms at a time until deep golden and crispy, about 3 minutes. Transfer mushrooms with a slotted spoon to paper towels to drain. Season to taste with salt. Divide chilled soup between four bowls and serve garnished with fried mushrooms.
This article was first published in Saveur in Issue #37