Behind the Recipes
Sweet Corn Vichyssoise By Chef Dean Fearing
Makes 6 servings
INGREDIENTS:
1 Tablespoon olive oil
1 small onion, peeled and chopped
2 large shallot, peeled and minced
2 garlic clove, minced
3 cups corn kernels
1 jalapeno chili, stemmed and minced
pinch of cumin seeds
1 small bunch cilantro
1 quart chicken stock
1/2 cup heavy cream
1 Teaspoon ground white peppercorns
salt to taste
lime to taste
6 sprigs of cilantro for garnish
PREPARATION:
1. In a large pot over medium high heat add oil. Add onions and saute for 2 minutes or until onions are translucent. Add shallots, garlic, corn, jalapeno and cumin. Cook for 4 minutes until mixture is well cooked but no browning. Add stock and bring to a boil.
2. Turn heat down and cook for 40 minutes, stirring often. Remove from heat and cool.
3. In a blender add corn mixture and blend until smooth. Add cream and blend for 10 seconds. Stir in pepper, lime juice and salt to taste. Refrigerate for at least 3 hours or over night.
4. Recheck seasoning before serving. Serve in ice cold bowls garnished with sprigs of cilantro.
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