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Friday, October 25

Corn soup with shitakes & thyme

Butter, unsalted
2 tablespoons +
1 tablespoon
Olive oil
2 tablespoons
Shallots, minced
Garlic, minced
4 cloves
Chicken broth
4 cups
Corn kernels
2 pounds
Cream, heavy
1/3 cup
Salt, fine sea

Pepper, freshly ground

Shitake mushrooms, thinly sliced
½ cup
Thyme leaves, minced
½ teaspoon
  1. In a Dutch oven, warm 2 tablespoons butter with the oil over medium-high heat. 
  2. Add the shallots and garlic, and sauté until soft, about 3 minutes. 
  3. Add the broth, and bring to a boil. 
  4. Add the corn, and cook for 5 minutes. 
  5. Remove from heat, and let cool slightly. 
  6. Purée half of the soup in a blender, and return to the pot with the cream. 
  7. Season with salt and pepper. 
  8. In a small frying pan, melt 1 tablespoon butter over medium-high heat. 
  9. Add the mushrooms and thyme, and sauté, stirring often, until the mushrooms release their liquid and brown, about 4 minutes. 
  10. Ladle soup into bowls, and garnish with mushrooms.

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