- 8
Ingredients
- Corn, ears of, silk removed but husks on 10 each
- Leeks, white part only, chopped 6 each
- Onions, medium, chopped 4 each
- Butter 8 Oz
- Kosher salt to taste
- Bouquet garni (1 thyme sprig, 1 TBS whole black peppercorns, 2 bay leaves) 1 each
- Potatoes, medium, peeled, diced 4 each
- Freshly ground black pepper to taste
- Sherry vinegar as needed
- Foie gras custards 8 each
- Fleur de sel as needed
- Chives, chopped as needed
Preparation
Step 1
1. Roast corn in husks in a 400-degree F oven until kernels are soft and corn is fragrant, about 1 hour.
Remove kernels from cobs and reserve.
Place cobs in a stockpot, cover with water and simmer for 2 hours.
2. Heat butter in a heavy saucepot and sauté leeks and onions until translucent, about 10 minutes. Season with kosher salt to taste and add bouquet garni.
3. Add potatoes and enough corn broth to cover. Simmer until potatoes are tender.
4. Add reserved corn kernels, purée soup and pass through a fine sieve. Adjust consistency with additional corn broth as needed. Season with kosher salt, pepper and sherry vinegar to taste. Reserve, chilled.
5. Heat custards slightly to loosen and unmold into center of each soup bowl. Pour the cold soup around the custard. Sprinkle fleur de sel on custard and chives in soup. Serve.
FOIE GRAS CUSTARDS
Yield: 8 servings
Foie gras 150 g
Egg yolks 5 each
Heavy cream 500 ml
Kosher salt and freshly ground black pepper to taste
Balsamic vinegar to taste
Truffle oil to taste
1. Purée foie gras with egg yolks until smooth. Add heavy cream and blend. Season to taste with salt, pepper, balsamic vinegar and truffle oil.
2. Ladle 100 milliliters of batter into a greased custard cup; repeat with remaining batter and cups. Bake in a water bath at 350 degrees F until custard is just set, 25 to 35 minutes. Cool to room temperature; reserve.