Roasted Corn Soup with Crispy Okra

By HeatherS

Ingredients

• Corn Stock
• 12 12 12 ears fresh corn on the cob, silks and husks removed
• 1 1 1 small Spanish onion, coarsely chopped
• 1 1 1 small carrot, coarsely chopped
• 1 1 1 . Using a sharp knife, remove the kernels of corn from each cob, place the kernels in a bowl and reserve for the soup. Cut each cob in half crosswise
• Corn Soup
• 12 kernels from 12 ears of corn (from above)
• 3 3 3 tablespoon olive oil
• 1 1 1 tablespoon unsalted butter
• 6 6 6 cloves roasted garlic
• 3/4 3/4 3/4 cup dry white wine
• Corn stock (recipe above)
• 1 1 1 tablespoon granulated sugar, plus more if needed
• Kosher salt and freshly ground black pepper
• 3 3 3 tablespoons crème fraiche
• 1 1 to 350 2 to 20 to 350 degrees F. Place the corn kernels in a roasting pan or on a sheet pan, add 2 tablespoons of olive oil and toss to coat. Roast the corn in the oven until lightly golden brown, stirring a few times, about 20 minutes.
• Crispy Okra
• Peanut oil
• 1/2 1/2 1/2 cup rice flour
• 2 2 2 tablespoons finely ground yellow cornmeal
• 1/2 1/2 1/2 cup cold water
• Salt and freshly ground black pepper
• 1/2 1/2 1/2-inch pound okra, stem ends removed and cut crosswise into 1/2-inch thick slices
• 1 1 2-inches to Heat 2-inches of peanut oil in a medium high-sided sauté pan or cast iron pan until the oil begins to ripple.
• 3 3 to . Fry the okra in batches until golden brown on all sides, turning once. Remove okra with a slotted spoon to a plate lined with paper towels and immediately season with salt

Details

Servings 4

Preparation

Step 1

see above