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
- remove corn from cobs, put in a pot with the bare cobs and cover with milk; simmer for an hour
- 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
- put latter through a food mill over large saucepan; add butter and cream
- saute shallots and mushrooms in butter
- emulsify soup, pour into individual coffee cups on a tray
- add mushrooms, drizzle oil and a sprinkle tad of celery salt
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