It's an entry in another contest and looks really good. I believe I'll try it this weekend.
Chilled Corn Soup with Pequin Chiles and Lemon Olive Oil
Serves 8
8 ears corn, shucked
4 cups whole milk + 1/2 - 1 cup for thinning after refrigeration (see note)
1/4 cup Pequin Chiles
1 cup heavy cream
Kosher salt and freshly ground black pepper
Lemon olive oil for garnish (see note)
1-2 Tbsp fresh chives
Cut the corn kernels from the cobs and set aside. Put the cobs in a large stockpot and add the milk and chiles. Bring to a boil over medium heat. Reduce the heat to low and simmer until reduced by two-thirds, about 20 minutes. Remove the cobs and the chiles and discard. Add the corn kernels and cream and simmer until the kernels are tender, about 5 minutes.
In batches, transfer the corn mixture to a blender and puree. Strain through a fine meshed sieve into a bowl and season with salt and pepper to taste. Refrigerate until chilled, 4 to 6 hours.
Note: Depending on the starchiness of the corn, the soup may chill quite solid and require a bit more milk to thin back into a soupy consistency. Using a whisk, add milk to your chilled soup to achieve the consistency you like. Ideally, this soup comes out slightly thick like a bisque.
Divide among 8 small bowls and drizzle a liberal amount of lemon olive oil over each serving. Sprinkle with chives and serve.
http://www.baketard.com/blog/2012/7/29/summer-chilled-corn-soup-with-pequin-chiles-and-lemon-oil.html
http://marxfood.com/
Chilled Corn Soup with Pequin Chiles and Lemon Olive Oil
Serves 8
8 ears corn, shucked
4 cups whole milk + 1/2 - 1 cup for thinning after refrigeration (see note)
1/4 cup Pequin Chiles
1 cup heavy cream
Kosher salt and freshly ground black pepper
Lemon olive oil for garnish (see note)
1-2 Tbsp fresh chives
Cut the corn kernels from the cobs and set aside. Put the cobs in a large stockpot and add the milk and chiles. Bring to a boil over medium heat. Reduce the heat to low and simmer until reduced by two-thirds, about 20 minutes. Remove the cobs and the chiles and discard. Add the corn kernels and cream and simmer until the kernels are tender, about 5 minutes.
In batches, transfer the corn mixture to a blender and puree. Strain through a fine meshed sieve into a bowl and season with salt and pepper to taste. Refrigerate until chilled, 4 to 6 hours.
Note: Depending on the starchiness of the corn, the soup may chill quite solid and require a bit more milk to thin back into a soupy consistency. Using a whisk, add milk to your chilled soup to achieve the consistency you like. Ideally, this soup comes out slightly thick like a bisque.
Divide among 8 small bowls and drizzle a liberal amount of lemon olive oil over each serving. Sprinkle with chives and serve.
http://www.baketard.com/blog/2012/7/29/summer-chilled-corn-soup-with-pequin-chiles-and-lemon-oil.html
http://marxfood.com/