Roasted Corn and Truffle Cappuccino

[jat]

Roasted Corn and Truffle Cappuccino

Serves 8 as Soup.

I posted this on another website, and I think only 11

people clicked on. This is an outstanding soup. It has

a unique taste, nothing like cream of corn, which I find

too sweet. It is the recipe of Steven Guiles from the

Sage and Onion in Santa Barbara. I believe he cooked for

the "Queen" and I bet this was her favorite soup. I feel

like royalty when I drink this. The truffle foam and

the porcini powder contribute to its uniqueness. This is

special and I hope you enjoy it. Thanks Steve for letting

me post this for everyone. You are so kind and generous.

6 ears of sweetcorn, roasted

3 yellow onions, diced

2 qts. excellent chicken stock (Homemade only allowed)

2 potatoes, peeled and chopped

1 oz. white truffle oil

1/2 head of celery, diced

1/2 leek

1 qt. cream

1.Roast the corn in 395 degree oven for 15 min.

2.In a saucepan add a little oil, and sweat down onions, and

celery that have been diced, and corn, and chopped potatoe.

Cook over high heat until potatoes are soft.

3.Add chicken stock, bring to a boil

4.Add cream and simmer for 10 min.

5.Season with salt and pepper

6.Blend and strain in fine mesh strainer, using back

of 2 in. ladle

Truffle Foam: Take 1/2 cup of soup and mix with 2 cups of

cream. Add 1 T. of truffle oil, and foam it with stick

blender over top of soup.

Sprinkle dried porcini powder over top

Note: After you trimmed the ears of corn off, you can add

the corn to boiling water, turn down the heat, and cook

for 15 min. and add a little of this sweet broth to the

soup if desired.

Keywords: Soup, Hors d'oeuvre, Easy

( RG601 )