Recipe: Chilled Iroquois White Corn Soup

2 bags Iroquois Hulled White Corn, soaked over night
2 cloves garlic
1 tablespoon Lemon thyme, chopped
2 ribs celery, rough cut
1 small onion, rough cut
1 White leek, rough cut
2 tablespoons Mexican Mint Marigold, chopped (tarragon can be substituted)
2 quarts Mushroom stock
2 fluid ounces Cider vinegar
4 fluid ounces Organic EVOO
1 ear fresh corn, kernels removed and reserve the cob
Salt and pepper, to taste

1. Remove the corn from the water, and place in a thick bottomed pan
2. Add the garlic, Lemon thyme, celery, onion, Mexican Mint Marigold, mushroom stock and corn (kernels and cob)
3. Cook for 4 to 4.5 hours until tender, add water if needed
4. Remove the corn cob
5. Place in a blender with salt and pepper, vinegar and EVOO; puree
6. Pass through a china cap with large openings
7. Chill and serve

Jay Lippin is the Executive Chef at Crabtree’s Kittle House and a graduate of the culinary program at The State University of New York at Cobleskill.

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