City Palate

The Wine & Beer Issue - May June 2017

Sweet Corn Soup
Sept/Oct 2011

From Cam Dobranski, chef/owner Muse, AKA, Wine Bar Kensington, Brasserie Kensington

olive oil

1 sweet red bell pepper, diced small

2 celery stalks, diced small

1 large onion, diced small

1 T. fresh thyme

1 t. cumin

1-1/2 t. ground black pepper

4 garlic cloves, chopped

2 bay leaves

12 ears of corn, kernels cut from the cobs

6 c. vegetable stock

1 c. whipping cream

salt to taste

crème fraîche and cilantro or basil as garnish

In a saucepan, sauté the red pepper, celery, onion, thyme, cumin, pepper, garlic and bay leaves in olive oil until tender. Add the corn and continue to sauté until the corn is tender. Add the stock and simmer for 20 minutes. Remove the bay leaves. If you want a smooth soup, purée it in a blender. If you want lots of texture, leave it as is. Or you could purée part of the soup for a creamier textured soup. Bring to a simmer and add the cream. Salt to taste. To serve, ladle into bowls and garnish with a dollop of crème fraîche and cilantro or basil. Serves 6 to 8.



Soups And Stocks