Sunday, 10 January 2010

Cream Corn Veloute

I think something I got from a modern American restaurant in NYC -- can't remember the name. I love cream of corn, but this is even better. Quantities can be halved.

6 corn on cobs
2 liters whole milk
150 gr unsalted butter
80 ml double cream
white pepper
EVOO
300 gr shittake, chanterelles etc
2 shallots
chives
hazelnut (or walnut) oil
celery salt
  1. remove corn from cobs, put in a pot with the bare cobs and cover with milk; simmer for an hour
  2. with slotted spoon remove corn from pot and put in blender; discard cobs and add a few tblsp of the milk to the blender ; puree until a nice smooth consistency
  3. put latter through a food mill over large saucepan; add butter and cream
  4. saute shallots and mushrooms in butter
  5. emulsify soup, pour into individual coffee cups on a tray
  6. add mushrooms, drizzle oil and a sprinkle tad of celery salt

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