Corn and potato leek soup with beer battered corn silk
Alcoholic beverages
Technically this soup is a variation on Vichyssoise...its made with potatoes and leeks and is served chilled. Though if you prefer it warm knock yourself out. I can't bring myself to call it Corn Vichyssoise because the name reminds me of the Third Reich even though the soup has nothing to do with Nazi's and might not even be french... In any event this recipe was loosely adapted from Bouchon by Thomas Keller. <br /> <br />Its pretty straightforward...with one exception. It requires two and a half cups of corn juice. Not corn puree, not corn stock, and not the stuff that comes in a can of corn. I’m talking fresh corn juice. Like fresh squeezed fruit juice but from corn. "Where do I get such a bounteous delicacy?" you may ask. The first and most obvious way to achieve this is to juice it in your juicer. Make sure to cut the kernels off and don't juice the cob unless you have a professional grade juicer or you enjoy the smell of smoking motors. What?! You don’t have a juicer?!! Go buy one. They’re like 85 bucks. Well worth it. If you don’t have one and don’t want to buy one even though it will be the best investment you’ve ever made (except for that apple stock you bought in 1980 for 22 dollars a share) then the next best thing to do is to take your corn, go to your local healthfood store or a place like Jamba Juice and ask them to please pretty please kindly juice it for you. I haven't ever had a problem getting someone to do it for me. They may look at you a little funny but whatever, they work at a juice store. These stores have hardcore juicers so just have em juice the whole ear cob and all. Many places will do it for free if you are nice. <br />
Share:
0
36
0
Comments