Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 * * For the soup * *
- 1 cup Onion roughly chopped
- 1 cup Celery roughly chopped
- 1/2 cup Yukon Gold Potatoes medium dice
- 1 cup Leeks washed well and roughly chopped
- 3 cups Corn Kernels
- 1 pinch Saffron
- 1/4 cup Bacon Fat
- 2 liters Chicken Stock
- 1 Champagne Vinegar to taste
- 1 Salt and Pepper to taste
- 1 * * For the Garnish * *
- 4 tablespoons Corn Kernels
- 3 small dice
- 3 small dice
- 3 small dice
- 4 small dice
- 8 ounces Lobster Knuckles
- 3 tablespoon Bacon Dice Small
- 1 tablespoon Tarragon Chopped Fine
- 1 * * For the Corn Cream * *
- 7 Corn Cobs
- 1 Heavy Cream to cover
Preparation
Trim corn kernels from cob, reserve kernels for garnish and soup. Cover cobs with cream and allow to steep for 1 hour.
Render diced bacon. Once golden, remove meat and leave the fat in the pot. Add the chopped onion, celery and leeks to the bacon fat and sweat for 12 to 15 minutes. Add the saffron, potatoes and corn kernels and sweat for 8 to 10 minutes more. Cover with chicken stock and simmer 25 to 30 minutes.
Strain cobs from cream.
Add the flavored cream to the soup and simmer for 5 minutes. Place soup in a blender and blend until smooth. Season with salt, pepper and champagne vinegar to taste. Strain through a fine strainer.
Heat garnish in a sauté pan gently with some butter, season with salt and pepper and finish with chopped tarragon.
Add garnish to warm soup bowl and pour soup over vegetables.
