Chilled Corn Soup
5ears Fresh Sweet Corn on the Cobb, kernels removed from 4
½ Small Spanish Onion, medium dice
1 Small Garlic Clove, sliced
1 Fresh Tarragon Sprig
1 Bay Leaf
3Tbsp Olive Oil
½Tbsp Canola Oil
½Tbsp Cilantro, minced
½Tbsp Chives, shaved
4Tbsp Crab Meat, shredded(optional)
Zest of ½ Lime
Salt, as needed
Lime Juice, as needed
Preset Circulator to 85 degrees Celsius.
In a sauté pan over low to medium heat, sweat the onions and garlic with the butter. Season with salt.
Once the onions and garlic are tender and translucent, add the bay leaf and tarragon and continue to cook to low heat for 2 minutes. Remove from heat.
Once cool enough to touch, place the mixture in a sealable bag with the corn kernels from 4 ears and water.
Place bag into preheated water and let cook, fully submerged for 1.5 hours.
Once cooked, discard the tarragon and bay leaf, then empty the remaining contents into a blender. Blend until it comes to a smooth consistency, drizzling in the 2T olive oil as it blends.(This may have to be done in small batches, do not fill the blender more than halfway at a time)
Season with salt and lime juice as desired and chill soup in a bowl over ice.(At this point, you may adjust your soup to your liking with water or vegetable stock)
As your soup chills, coat the last ear of corn with the canola oil and season with salt. Char the corn under the broiler until color is achieved all around. Set aside and let cool.
Once cooled, remove the charred kernels from the cobb and mix with remaining olive oil, cilantro, chives, optional crab meat and lime zest. Season with salt to taste.
Garnish each bowl with a small amount of the charred corn mixture and pour soup around the garnish to serve.
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