Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Sweet Corn Soup

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Sweet Corn Soup Empty Sweet Corn Soup

    Post by Lobo Tue 02 Feb 2016, 10:32 pm

    Sweet Corn Soup Img76l
    Sweet Corn Soup
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    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Servings: 8
    This recipe calls for scraping the corncobs to extract the juices, then adding the juices to the soup, which enhances the flavor.






    • 375

    Ingredients:


    • 6 ears of corn, kernels cut off the cobs, kernels and cobs reserved
    • 6 oz. bacon, cut into 1/2-inch dice
    • 2 large yellow onions, diced
    • 3 garlic cloves, minced
    • 1/4 tsp. red pepper flakes
    • Kosher salt and freshly ground black pepper, to taste
    • 1/4 cup heavy cream

    Sweet Corn Soup Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Using a butter knife, scrape the corncobs over a bowl to extract the juices; set the juices aside and discard the corn cobs.

    In a 5-quart Dutch oven over medium-high heat, cook the bacon until crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Finely chop the bacon; set aside.

    Discard all but 2 Tbs. of the fat from the pot. Set the pot over medium heat, add the onions and cook, stirring occasionally, until the onions are soft and translucent, 6 to 7 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, about 30 seconds. Add the corn kernels and cook, stirring occasionally, until the corn is softened, about 10 minutes. Add the reserved corn juices and 7 cups water, and season with salt and black pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.

    Using a food processor, blend the soup in batches until smooth. Return the soup to the pot and stir in the cream. Adjust the seasonings with salt and black pepper. Ladle the soup into warmed bowls and garnish with the bacon. Serve immediately. Serves 8 to 10.
    Williams-Sonoma Kitchen.
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