On The Line: Jon Blackford of A Restaurant, Part Three
|Photo by Meranda Carter|
To conclude our interview with Jon Blackford, he shared a simple, yet flavorful bowlful of soup. Flavored with onion and garnished with rich lobster, don't have too much, or else it might spoil your appetite. Start off by (re)reading parts one and two before you feast on this recipe. Until next week....
White Corn Soup
(Makes about 1-1/2 gallons)
15 ears of white corn, shaved
1 onion, diced
1/2 pound butter
1/4 teaspoon cayenne
6 cups corn broth
3 cups heavy cream
Salt to taste
White pepper to taste
Cooked lobster meat
Additional Shaved raw corn
Heavy cream, whipped
Shave the corn and cut the leftover cobs in half. Put the cobs in a stock pot and cover with water, then bring to a boil (this is your corn broth). Strain.
Use the butter and saute the onions until soft. Add the corn and continue until the corn is cooked.
Add the remaining ingredients (except for garnish) and bring to a simmer for about 5 minutes.
Blend in small batches in the blender. To each batch, add about 2 Tablespoons of cold butter while blending. Strain through a chinois. Season and garnish.
Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook!