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Ingredientes
- 2 x Onions, (julienned)
- 1 c. Garlic, (chopped)
- 2 c. Celery, (chopped)
- 30 x Ears of corn, (grilled and kernels removed from cobb) (save cobbs)
- 2 gal Chicken stock
- 2 quart Heavy cream
- 2 c. White wine
- 2 Tbsp. Coriander, (grnd)
- 1 tsp Celery seed
- 1/2 c. Fresh basil, (minced)
- 1 Tbsp. Thyme
- 4 x Bay leaves
- 1/2 c. Arrowroot
- 1/2 c. Cornmeal
- 3 ounce Water
- 2 ounce Extra virgin olive oil Rice wine vinegar, to taste Salt, to taste Black pepper, to taste
Direcciones
- Approx
- Yield: 3 Gallon
- Simmer chicken stock, bay leaves, thyme, and corn cobs in a large stock pot.
- In a separate stock pot, heat extra virgin olive oil till smoking, add in onions, and celery and cook till limp. Add in garlic, coriander, corn kernels, and celery seed. Add in the heavy cream and wine. Reduce by 1/4.
- Strain the chicken stock into the pot with the cream.
- Mix the arrowroot, cornmeal, and water with a wire whip.
- Add in to soup and let thicken.
- Simmer 10 min.
- Add in basil and Season To Taste with salt, pepper, and rice wine vinegar.
