Chef Ryan Poli's Corn Soup

October 1, 2010 3:14:56 PM PDT
Chef Ryan Poli, from Perennial in Lincoln Park, submitted this hearty, fall soup to the Meals on Wheels Chef's Ball. Ingredients:
  • 5 oz Corn stock, or Water
  • 3.5oz Onion, sliced
  • 2oz Butter
  • 2.5oz Turnip, sliced
  • .5 Tsp Curry powder
  • 4 pc Corn cobs
  • 1.5 L Cream
  • 4oz Crème fraiche
  • 3.5oz Milk
  • 10oz Corn juice
  • Directions:

  • Sweat the onion and turnips in the butter
  • Add curry and saffron
  • Add in stock and reduce au sec
  • Add cobs, milk, cream and crème fraiche
  • Allow to steep for 30-45 min, covered
  • Discard cobs and add in corn juice, whisk well
  • When the corn juice has thickened enough, puree the soup, pass and season.