Parmesan-Corn Soup - Revision history

Toast at 18:39, 13 December 2006

2006-12-13T18:39:09Z

Toast at 18:29, 13 December 2006

2006-12-13T18:29:34Z

Dermoerder: reference to other dishes from the menu

2006-12-08T16:31:52Z

reference to other dishes from the menu

Dermoerder: reference to other dishes from the menu

2006-12-08T16:31:09Z

reference to other dishes from the menu

Dermoerder at 15:48, 5 December 2006

2006-12-05T15:48:49Z

Dermoerder at 14:51, 5 December 2006

2006-12-05T14:51:26Z

New page

<center>[[Image:cornsoupfin02.jpg]]</center>

==Ingredients (Serves 4)==

*6 ea Corn on the Cob
*1/2c Chopped Sweet Onion
*3 Tbsp Roasted Garlic
*235g Parmigiano-Reggiano, grated
*1 tsp Sugar (opt)
*500ml Cream
*750ml Veg Stock
*5 Slices Bacon
*4 Slices Prosciutto
*Tabasco TT
*1 Bay Leaf
*4 Sprigs Thyme
*1 Tbsp Butter
*2 Tbsp Cream, for garnish

==Procedure==
<center>[[Image:cornsoup01.jpg]] [[Image:cornsoup02.jpg]]</center>
*Cut the corn kernels from the cobs. Reserve the cobs! Also reserve a Tbsp of kernels per serving for garnish.
*Roughly chop the bacon and onion. Sweat the bacon, and then the onion in the bacon's fat.

<center>[[Image:cornsoup03.jpg]] [[Image:cornsoup04.jpg]]</center>
*Deglaze the pan w/ the vegetable stock and add the corn, cobs, a heavy pinch of salt, roasted garlic, bay leaf, and thyme.
*If the corn is less than perfect, try adding a tsp of sugar. This won't be necessary if you're making this in the summer in NJ. Mmm, Jersey corn.

<center>[[Image:cornsoup05.jpg]] [[Image:cornsoup06.jpg]]</center>
*Simmer until the corn is cooked thoroughly and you still have a couple cups of liquid left.
*Remove the cobs and herbs, and separate the liquid from everything else. Place the solids, cream and Parmigiano-Reggiano cheese into the blender.
*Blend the everloving shit out of this, adding the cooking liquid as necessary until you get a nice thick soupy consistency.
*Pass through a basket strainer or chinois. Season finally with salt, white pepper and a touch of tabasco.

*Crisp up the prosciutto slices in a 350° oven. Just lay them out on a sheetpan and let them go until stiff enough to stand up.
*Saute the reserved corn in the butter. Season with salt and pepper.
*Fill a bowl with the soup and drizzle with the cream. Place some of the corn in the center and the prociutto crisp to the side. Done!

<center>[[Image:cornsoupfin03.jpg]]</center>

@@ Line 5: / Line 5: @@
 [[Category:Corn]]
 [[Category:Cheese]]
+[[category:Soup]]
 This is a dish from my four-course cheese menu for [[:Category:Iron Chef SA 015:Cheese|Iron Chef SA XV:The Big Cheesy]]

@@ Line 7: / Line 7: @@
-This is a dish from my four-course cheese menu for [[Iron Chef SA 015: Cheese]]
+This is a dish from my four-course cheese menu for [[:Category:Iron Chef SA 015:Cheese|Iron Chef SA XV:The Big Cheesy]]
 #[[Parmesan-Corn Soup]]
 #[[Goat Cheese Tart]]

← Older revision		Revision as of 16:31, 8 December 2006
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	#[[Bleu Peanut Butter and Cherry Sandwich]]		#[[Bleu Peanut Butter and Cherry Sandwich]]
	#[[Cheese Mousse with Summer Berries]]		#[[Cheese Mousse with Summer Berries]]
		+
		+

← Older revision		Revision as of 16:31, 8 December 2006
Line 5:		Line 5:
	[[Category:Corn]]		[[Category:Corn]]
	[[Category:Cheese]]		[[Category:Cheese]]
		+
		+
		+	This is a dish from my four-course cheese menu for [[Iron Chef SA 015: Cheese]]
		+	#[[Parmesan-Corn Soup]]
		+	#[[Goat Cheese Tart]]
		+	#[[Bleu Peanut Butter and Cherry Sandwich]]
		+	#[[Cheese Mousse with Summer Berries]]

← Older revision		Revision as of 15:48, 5 December 2006
Line 1:		Line 1:
		+	Submitted by [[:category:derMoerder's Recipes\|derMoerder]]
		+	[[category:derMoerder's Recipes]]
		+	[[Category:Iron Chef SA 015:Cheese]]
		+	[[Category:Italian]]
		+	[[Category:Corn]]
		+	[[Category:Cheese]]
		+
		+
	<center>[[Image:cornsoupfin02.jpg]]</center>		<center>[[Image:cornsoupfin02.jpg]]</center>