30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Smoked Corn Cream Soup
Smoked Corn Cream Soup
Smoked Corn Cream Soup
⏱1h 15m
👥4
🔥300 cal
Hard
🍽️French
A refined and elegant soup showcasing the delicate sweetness of smoked corn. This version utilizes a classic French velouté technique and features a textural contrast with a brown butter crumble and aromatic crispy sage.
A refined and elegant soup showcasing the delicate sweetness of smoked corn. This version utilizes a classic French velouté technique and features a textural contrast with a brown butter crumble and aromatic crispy sage.
Smoke the Corn: Smoke corn over hardwood chips (applewood or hickory recommended) at 225°F (107°C) for 45-60 minutes, or until kernels are deeply golden and fragrant.
Make Corn Stock: After smoking, cut kernels off the cob. Reserve the cobs. In a large pot, combine the corn kernels, cobs, 8 cups of water, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 1 hour. Strain the stock through a fine-mesh sieve, discarding the solids.
Sauté Aromatics: In a large pot, melt 2 tbsp Butter over medium heat. Add Onion and Shallots and cook until softened, about 8 minutes. Add Garlic and cook for 1 minute more.
Deglaze and Simmer: Deglaze the pot with White Wine, scraping up any browned bits from the bottom. Add Corn Stock and bring to a simmer. Cook for 10 minutes.
Velouté: Blend the soup in batches until very smooth. Return to the pot and whisk in Crème Fraîche. Season with Smoked Paprika, White Pepper, and Salt to taste.
Brown Butter Crumble: In a small skillet, melt remaining 2 tbsp Butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Add Panko Breadcrumbs and toast until golden and crispy. Season with a pinch of salt.
Crispy Sage: Heat a small amount of oil in a skillet. Fry Sage leaves until crispy, about 10-15 seconds. Drain on paper towels.
Serve: Ladle the soup into bowls. Top with Brown Butter Crumble and Crispy Sage leaves.
Ingredients
4
81920Ears of Corn - husked
1/257Yellow Onion - finely diced
26Shallots - finely diced
39Garlic cloves - minced
4946Cups Corn Stock - homemade preferred
1/2118Cup Crème Fraîche
1/460Cup Dry White Wine
460tbsp Unsalted Butter - divided
1/22.5tsp Smoked Paprika
1/41.25tsp White Pepper
Saltto taste
1/415Cup Panko Breadcrumbs
84Sage Leaves
Equipment
Large pot
Blender
Fine-mesh sieve
Smoker
Small skillet
Instructions
Smoke the Corn: Smoke corn over hardwood chips (applewood or hickory recommended) at 225°F (107°C) for 45-60 minutes, or until kernels are deeply golden and fragrant.
Make Corn Stock: After smoking, cut kernels off the cob. Reserve the cobs. In a large pot, combine the corn kernels, cobs, 8 cups of water, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 1 hour. Strain the stock through a fine-mesh sieve, discarding the solids.
Sauté Aromatics: In a large pot, melt 2 tbsp Butter over medium heat. Add Onion and Shallots and cook until softened, about 8 minutes. Add Garlic and cook for 1 minute more.
Deglaze and Simmer: Deglaze the pot with White Wine, scraping up any browned bits from the bottom. Add Corn Stock and bring to a simmer. Cook for 10 minutes.
Velouté: Blend the soup in batches until very smooth. Return to the pot and whisk in Crème Fraîche. Season with Smoked Paprika, White Pepper, and Salt to taste.
Brown Butter Crumble: In a small skillet, melt remaining 2 tbsp Butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Add Panko Breadcrumbs and toast until golden and crispy. Season with a pinch of salt.
Crispy Sage: Heat a small amount of oil in a skillet. Fry Sage leaves until crispy, about 10-15 seconds. Drain on paper towels.
Serve: Ladle the soup into bowls. Top with Brown Butter Crumble and Crispy Sage leaves.
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