Posted on Jun 8th, 2010 in Food Gold by Elliot Aronow
One of my favorite things to do when I have some frozen vegetables hanging in my freezer is to make an improv soup. For me, these “see what we have” house specials are a chance to funk around with veggies and stocks in various stages of “freshness” and see what combinations work best. More often than not, the resultz are very pleasin’. For this week’s edition of Food Gold, I’mma show you a soup I made with frozen corn and some left over heavy cream. It’s sweet and savory, with just a hint of heat at the end. It’s very nice for a summer soup, as it can be served chilled as well. Corniness after the jump!
FREEZY FREAKY FROZEN CORN SOUP
1 lb bag of frozen corn (I used Trader Joe’s super sweet corn)
1 1/2 tablespoon unsalted butter
1 tablespoon of olive oil
Few splashes of chicken stock
Few splashes of water
Splash or two of heavy cream
1/8 teaspoon cayenne pepper
non stick skillet
1. Over medium heat, heat olive oil and butter until butter is foamy and smells slightly nutty.
2. Add frozen corn and cook out all the water, stirring often. This will take approx 12-15 minutes. Be patient. You must cook off the water to get the corn to brown in the skillet, which really brings out its sweetness.
3. Once corn is lightly browned/caramelized, add a few splashes of chicken stock and/or water + heavy cream until it just covered in liquid.
4. CAREFULLY transfer corn/stock/water mixture from skillet to blender
5. Puree until smooth adding salt, cayenne and pepper until it is seasoned to your liking. Add some more cream if it feels good to do that.
6. Serve with a dollop of creme fraiche and enjoy!
Fork The World,