Sommer-Maissuppe mit getrockneter Tomatenpüree
Servings 6 people
Ingredients
Corn Stock
- 1 qt. water
- 6 ears sweet corn kernels removes and reserved, cobs reserved
- 1 small yellow onion chopped
- 1 clove garlic
Summer Corn Soup
- 3 tbs. unsalted butter
- 1 small yellow onion chopped
- 1 tsp. Chopped Garlic
- Reserved Corn Kernels from the corn stock
- 1 cup heavy cream
- 2 cups Corn Stock
- sea salt
- freshly ground black pepper
- cayenne pepper to taste
Sun-Dried Tomato Puree
- 1/2 cup sun dried tomatoes
- 1 clove garlic
- 1 tbs. extra virgin olive oil
- sea salt
- freshly ground black pepper
Instructions
Corn Stock
- In medium stockpot over high heat bring water, corncobs, onion, carrot, and garlic to a boil. Simmer for 30 minutes. Strain and reserve the liquid.
Summer Corn Soup
- Melt the butter over high heat. Add the onion and garlic, sauté until glossy (about 1 minute). Add the corn kernels and sauté for 3 minutes.
- Add the cream and corn stock. Bring to a boil then lower to medium heat. Simmer for 15 minutes.
- Add salt, black pepper, and cayenne pepper to your liking.
- Puree in a food processor/blender and then pass through a chinois.
Sun-Dried Tomato Puree
- Puree all ingredients in a food processor or blender; season to taste with salt and pepper.
Presentation
- Ladle the soup into serving dishes and spoon a dollop of the sun-dried tomato puree onto the center of each soup.
