PlumpJack Cafe's Sweet Corn Soup Recipe
From:
el
174 days 7 hours 13 minutes ago
Sweet Corn SoupPlumpJack Cafe is one of San Francisco's longstanding beloved restaurants. Hidden among the bars, eateries, and shops of the hopping Marina district, it is now presided over by new chef Rick Edge (previously of NYC’s Peacock Alley, SF’s Aqua, Carmel’s Pacific Edge, and Pebble Beach’s Club XIX), who continues to crank out exceptional food at astonishingly reasonable prices. This creamy dreamy soup is case and point. Try it to bring some of San Francisco's outstanding flavor home tonight.
Serves 4
6 large ears sweet yellow corn, shucked
1 fennel bulb, large dice
1 onion, large dice
2 shallots, large dice
2 leeks, large dice
¼ pound (1/2 stick or 4 tablespoons) butter
1 cup milk
Salt to taste
sauteed mushrooms (optional)
bacon, cooked and chopped (optional)
1. Cut corn kernels from the cobs and reserve each.
2. Sweat the corn cobs, shallots, onion, fennel, and leeks in 2 tablespoons butter in a large pot over moderate heat for a few minutes.
3. Cover the cobs with 1 gallon of water, bring to a boil, simmer on low for 3 hours and strain.
4. In a separate pot sweat corn kernels in the remaining butter, season with salt. Add the milk and corn broth and bring to a boil.
5. Simmer soup for twenty minutes then puree the corn with cooking liquid in a blender, in batches, to a smooth consistency. (Note: do not fill the blender more than half way and always start on a low speed before blending on high when blending hot items.)
6. Season to taste and pass though a chinois or fine strainer.
7. Divide into four bowls and serve--garnished with sautéed mushrooms and bacon if desired.
