Jean Pierre Challets Light Corn Soup Recipes

JEAN-PIERRE CHALLET'S LIGHT CORN SOUP

Steps:

• Remove and discard the husks and silks from the corn cobs.
• Roughly cut the corn from each cob, and place the kernels and cobs in a large stockpot.
• Add the milk, onion, thyme and cilantro; simmer for 15 minutes.
• Add the leek, season with salt and pepper and cook for another five minutes.
• Remove the cobs and discard.
• Purée the remaining ingredients, strain and adjust seasoning.
• Ladle the soup into warmed bowls. Sprinkle chopped chives or your favourite herb on top.

CHEF JOHN'S JUST CORN SOUP

Steps:

• After cutting corn from kernels, scrape the cob using the dull side of the knife to collect the sweet milky liquid at the base of the kernels. Toss corn kernels to separate them and make sure no corn silk remains.
• Place half of the the kernels in a saucepan and half in the bowl of a blender. Add cold water to the blender. Blend on highest setting until completely smooth, 1 or 2 minutes. Pour mixture into saucepan containing the rest of the corn. Place pot on medium-high heat and bring to a simmer. Season with salt and cayenne pepper. When mixture begins to simmer, stir and reduce heat to medium-low.
• Continue to simmer about 30 minutes, stirring occasionally. Reduce heat to lowest setting and add butter. Using an immersion blender, mix soup in several pulses until butter emulsifies into the soup and mixture comes together and looks creamy, about 30 seconds.