| Cuisine: American | Type: Soup | Serves: 4 |
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Source:
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Andrew Ticer and Michael Hudman, Hog & Hominy, Memphis, TN, via Tasting Table |
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Attributes:
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Quick and Easy, Healthy, Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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3 large ears corn--husked, kernels sliced off and cobs reserved 1 cup heavy cream 1 cup water 2 sprigs fresh tarragon plus more to garnish ½ cup finely grated Parmigiano-Reggiano cheese Salt and freshly ground black pepper |
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Instructions:
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1. In a large saucepan set over high heat, bring the corn cobs, cream, water and tarragon to a boil. Turn off the heat and set aside for 10 minutes. Use tongs to remove and discard the cobs. 2. In a medium saucepan, add the corn kernels and strain the cob-infused cream mixture through a fine-mesh sieve over the kernels. Bring to a simmer over medium heat, reduce the heat to medium-low and cook until the corn is tender and plump, about 10 minutes. 3. Using a blender, purée one-third of the corn mixture with the Parmigiano-Reggiano until smooth, then return the mixture to the saucepan with the corn. Season with salt and pepper and serve warm. |
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Related recipes:
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None |
2012-08-18