Chilled soups are something that have been relegated as a warm weather food. Which is a shame because they are delicious and refreshing. If I had my way I would eat them the whole year round. I think that when a soup is chilled, more of it's flavor is apparent. And the probably the best part is that I don't have to wait for it to cool down before I eat it. Chilled soups are much safer and user friendly.
The base of this soup is made with corn juice and buttermilk. When heated, the starches in the corn act as a thickener, giving you a smooth velvety texture. To make the soup I first pureed the corn kernels with the butter milk and strained out the liquid. I sauteed garlic, leeks and onion in some butter before adding the liquid and stirring until it thickened up. I strained the liquid and chilled it overnight.
For the poblano cream I rubbed the peppers in oil and broiled them for about 15 minutes until the skin began to blister. I then wrapped them in foil and allowed them to steam for another 15 minutes. At this point I peeled them and seeded them before pureeing them with creme fraiche and buttermilk. This was chilled overnight as well.
I sliced the leeks and red jalapenos into small circles and dipped them first into some buttermilk and then into seasoned flour to bread them. I deep fried them in rapeseed oil, drained them on paper towels and seasoned lightly with salt.
Product:
Sweet Corn - Buzby Farm
Organic Leeks - Culton Organics
Organic Jalapeno - Culton Organics
Organic Poblano Peppers - Culton Organics
The base of this soup is made with corn juice and buttermilk. When heated, the starches in the corn act as a thickener, giving you a smooth velvety texture. To make the soup I first pureed the corn kernels with the butter milk and strained out the liquid. I sauteed garlic, leeks and onion in some butter before adding the liquid and stirring until it thickened up. I strained the liquid and chilled it overnight.
For the poblano cream I rubbed the peppers in oil and broiled them for about 15 minutes until the skin began to blister. I then wrapped them in foil and allowed them to steam for another 15 minutes. At this point I peeled them and seeded them before pureeing them with creme fraiche and buttermilk. This was chilled overnight as well.
I sliced the leeks and red jalapenos into small circles and dipped them first into some buttermilk and then into seasoned flour to bread them. I deep fried them in rapeseed oil, drained them on paper towels and seasoned lightly with salt.
Product:
Sweet Corn - Buzby Farm
Organic Leeks - Culton Organics
Organic Jalapeno - Culton Organics
Organic Poblano Peppers - Culton Organics