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300
300
White Corn Soup
Sauté the onions, celery, and leeks in olive oil until soft.
Cut the kernels from the corncobs, and add the corn.
Continue to cook on low heat for 20 minutes.
2 ounces mirepoix (onions, celery,
leeks, medium diced)
½ ounce olive oil
Add white wine and let the mixture reduce by half.
Add bay and thyme for flavoring. Add vegetable stock
and continue cooking for another 10 minutes.
2½ cobs white corn, fresh
½ ounce white wine
2 bay leaves
2 sprigs thyme
Puree soup until creamy and smooth. Strain soup and
garnish with chervil, micro cilantro, and coriander oil.
Serve.
½ quart vegetable stock
1 sprig chervil
½ teaspoon micro cilantro
1 coriander seed oil
.
YIELD
,
Serves 1
“I feel a recipe is only a theme, which an intelligent cook
can play each time with a variation.”
—Madame Benoit
