Chilled Corn Soup

To commemorate the end of the summer I like to host a Labor Day dinner that highlights the last of summer’s bounty.  This year’s menu consisted of chilled corn soup, BLTs, crispy french fries, and goat cheese cheesecake.  Summer’s swan song can be sweet!

Chilled Corn Soup
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  1. 10 ears of corn
  2. 1/4 cup butter
  3. 1 clove garlic, finely ground
  4. 1 shallot, minced
  5. 1 navel orange cells (shredded)
  6. 3/4 cup milk
  7. 1/4 cup olive oil
  1. Combine the butter, garlic, shallot, and orange together to make a compound butter and baste the corn.
  2. Season heavily with salt and fresh black pepper.
  3. Grill until gently charred.
  4. Cool the butter then cut away from the cob and blend to a fine juice.
  5. Add the milk and olive oil and blend on high until completely incorporated and smooth, about 5 minutes.
  6. Strain into a new container, strain again if desired.
  7. Serve either hot or cold.
Joe the Baker

About Joe the Baker

Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.

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