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Table 8 corn soup

Time 2 hours 40 minutes
Yields Serves 10 to 12
Table 8 corn soup
(Glenn Koenig / Los Angeles Times)

Stock and soup

1

To make the stock, remove the kernels from the corn cobs. Reserve the corn for the soup. Place the cobs in a large stock pot and add 4 quarts water. Cover and bring to a boil, then reduce the heat and simmer 30 minutes. Remove the cobs and discard. Strain the stock, reserve.

2

In a large stockpot, heat the butter and olive oil. Add the onion, garlic, celery and leek and cook over medium-low heat until soft, about 5 minutes. Add the corn (reserving 1 cup for garnish) and the potatoes and cook 5 minutes.

3

Increase the heat to high and deglaze the pan by adding the white wine. Reduce the wine by half. Add 10 cups corn stock (reserve the rest) and bring to a boil. Reduce the heat and simmer, loosely covered, for 1 hour.

4

Heat the heavy cream, bay leaf, thyme sprigs and peppercorns in a small saucepan. Bring just to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and cool. Strain the cream, discarding the herbs.

5

Stir the cream into the soup and simmer 10 minutes. Remove the soup from heat and cool slightly. Puree in batches in a blender. Pour through a strainer into a clean pot.

6

Return the soup to the heat and season to taste with salt and pepper. Add one-quarter cup reserved corn stock to thin to soup consistency.

Garnish and assembly

1

In a small saute pan, heat the oil over high heat. Add the corn and cook until the kernels are golden and slightly crispy, 2 to 3 minutes. Remove to a bowl and sprinkle lightly with salt.

2

Add the morels to the hot pan and cook until golden, 4 to 5 minutes. Remove, set aside and sprinkle lightly with salt.

3

Blanch the peas in a small saucepan of salted water for 2 to 3 minutes until tender. Drain and reserve.

4

To serve, ladle the soup into warm bowls and garnish each with a teaspoon of peas, 2 tablespoons of corn and 3 morel slices.


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