Chilled Summer Corn Soup
Recipe courtesy of Richard Nielsen, Jr., Executive Chef, The Tuxedo Club, Tuxedo Park, N.Y.
- For local corn soup
- water - 1 gallon
- sweet corn - 48 ears
- salt - to taste
- white pepper - to taste
- heavy cream - 1 quart
- corn starch - as needed for consistency
- For black bean and corn pico
- poached shrimp - 2 lbs., large dice
- red onion - 1/2, small dice
- poblano pepper - 1, small dice
- red pepper - 1, small dice
- black beans - 2 lbs., cleaned and rinsed
- chopped cilantro - 1 oz.
- lime juice - 4 ozs.
- grape seed oil - 1 oz.
- jalapeno - 1, seeded and minced
- garlic - 1 oz., minced
- cumin - 1 tsp.
- cayenne pepper - 1/4 tsp.
- pea tendrils - 1 cup
- Roast corn on the cob in a 350-degree oven for 35 minutes. Peel and cut kernels off the cob; save kernels and place the cobs in the water and simmer for 1 hour on low to medium heat.
- Prepare the pico with ¼ of reserved corn kernels; reserve.
- Strain stock and discard cobs; add cream, ¾ of reserved corn kernels and simmer on low heat for 30 minutes.
- Add soup in batches to a blender and puree smooth. Season with salt and pepper and bring to a boil.
- Tighten with corn starch slurry if needed; strain through a chinois, then chill.
- Garnish with pico and pea tendrils.