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Ингредиенты
- 10 x ears fresh corn in the husks - (to 12)
- 1/4 c. unsalted butter
- 4 lrg cloves garlic
- 4 c. chicken stock or possibly broth
- 2 c. water
- 1 lrg baking potato peeled, and
- Â Â cut into eighths
- 4 tsp cornmeal
- 1 c. heavy cream
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Basil oil and basil leaves for garnish
Инструкции
- Preheat oven to 450 degrees.
- Peel the husk down from the corn and remove the silk, leaving the base intact. Place some of the butter on each ear and replace the husk (you might need to tie the husk and cob together). Place in a baking pan with the garlic cloves. Roast 20 min.
- Cold to room temperature. Peel the garlic and shuck the corn. Scrape the kernels from the cob, reserving 2 c. of the kernels and 6 cobs.
- In a medium saucepan, combine the chicken stock and water. Add in the corn cobs, garlic and potato. Simmer till the potato is tender. Throw away the cobs.
- In a food processor, process the stock mix, remaining corn kernels and cornmeal in several batches till pureed. Combine with the cream in the saucepan. Bring just to a boil. Stir in the reserved 2 c. of corn kernels, salt and pepper. Ladle into soup bowls, garnish with basil oil and leaves, and serve immediately.
- This recipe yields 8 servings.
- Comments: The creaminess and roasted corn flavor of this delectable soup make a perfect match for the buttery, toasty flavors of a good chardonnay, according to winery chef Mary Evely. But you could also try a contrast pairing, opposing the soup's richness with the bright, refreshing acidity of sauvignon blanc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 8 servings | |
| Calories 178 | |
| Calories from Fat 105 | 59% |
| Total Fat 11.96g | 15% |
| Saturated Fat 7.22g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 204mg | 9% |
| Potassium 365mg | 10% |
| Total Carbs 15.95g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.62g | 1% |
| Protein 3.67g | 6% |
