Yield: 1 Servings
|1 cup||Garlic; (minced)|
|2 cups||Celery; (minced)|
|30||Ears of corn; (grilled and kernels removed from cobb) (save cobbs)|
|2 gallons||Chicken stock|
|2 quarts||Heavy cream|
|2 cups||White wine|
|2 tablespoons||Coriander; (ground)|
|1 teaspoon||Celery seed|
|½ cup||Fresh basil; (chopped)|
|2 ounces||Olive oil|
|Rice wine vinegar; to taste|
|Salt; to taste|
|Black pepper; to taste|
recipe From Chef Eric W. Alderton at: Approx Yield: 3 Gallon
Simmer chicken stock, bay leaves, thyme, and corn cobs in a large stock pot.
In a separate stock pot, heat olive oil until smoking, add onions, and celery and cook until limp. Add garlic, coriander, corn kernels, and celery seed. Add the heavy cream and wine. Reduce by ¼.
Strain the chicken stock into the pot with the cream.
Mix the arrowroot, cornmeal, and water with a wire whip.
Add to soup and let thicken.
Simmer 10 minutes.
Add basil and Season To Taste with salt, pepper, and rice wine vinegar.
All contents copyright =A9 1996. Eric W. Alderton. All rights reserved.
Revised: June 16, 1996
Posted to MM-Recipes Digest by Trish Beard <mothersky@...> on Nov 10, 1998, converted by MM_Buster v2.0l.