| Recipe Notes |
Ingredients |
Amount |
Method |
Servings: 10 - 6oz.
Season: Summer
Food Cost: Low |
Corn on the cob |
10 ears |
Shuck the husks and hot smoke over hickory chips for 8 -
10 minutes, reserve. |
| |
| Butter |
¼ lb. |
| Vidalia onion |
½ cup |
| Celery |
½ cup |
| Chicken stock |
½ gl. |
| Salt, pepper |
to taste |
| Bouquet garni |
1 |
|
Melt butter in heavy bottom pan, add onions and celery,
cook over medium heat for 5 minutes. Add Chicken stock, salt, pepper, bouquet
garni and corn on the cob, bring to a boil and simmer for 30 minutes. Remove
corn and bouquet garni, clean kernels from ears and reserve 10 oz. for
the garnish. Return the rest to the stock and puree. |
| |
| Dessaux mustard |
2 tbls. |
| Heavy cream |
2 cups |
| Roux |
as needed |
|
Add mustard and heavy cream to puree. Add roux to adjust
to desired consistency. |
| |
| Reserved kernels |
10 oz. |
| Chives, chopped |
garnish |
| Bacon bits |
garnish |
|
To serve, add kernels to the soup and garnish with chives
and bacon bits. |
