Chilled Sweet Corn Soup with Mint and Chili Oil

Chilled Sweet Corn Soup with Mint and Chili Oil - Recipe Finder

Chilled Sweet Corn Soup with Mint and Chili Oil

Info

Course:
Appetizer
Prep Time:
About 2 Hours
Total Time:
Under 2 Hours
Skill Level:
Moderate
Cost:
Inexpensive

Top Chef, Season 5, Episode 2

Yield

15-20 Servings

Ingredients

SOUP:

15 ears yellow corn, cleaned and cut off cob
1 bunch celery, chopped
5 yellow onions, sliced
10 cloves garlic, smashed
5 quarts vegetable stock
1/2 pound butter
1 quart heavy cream
1 bunch mint, tied with a string
Salt to taste
5 Russet potatoes, peeled and quartered

CHILI OIL:

1 tablespoon crushed chilies
1/2 cup extra virgin olive oil salt to taste

Directions

SOUP:

In a stockpot, heat butter. Add garlic and toast till golden. Season with salt. Add onions and season with salt. Cook till soft over a medium heat. Add celery and cook till semi-soft. Add potatoes, corn, mint and cover with vegetable stock. Bring to a simmer and cook till potatoes are soft and check seasoning. Remove mint.

Puree in batches in blender and add a small amount of cream to each batch till smooth. Strain through a china cup and allow cooling. Adjust consistency with extra stock and re-season if necessary.

Place 6-8 oz chilled soup in a chilled bowl and top with a little cooked corn, chili oil and mint.

CHILI OIL:

Heat to a simmer and let steep 20 min. Strain and reserve.

GARNISH:

Top with mint leaves chiffonade, and corn kernels cooked in butter and seasoned with salt