Well I thought that I would give this a try even though I am a paper chef virgin. I have to admit this one was particulary hard since I don’t like ground corriander, bit I do love corn and pine nuts. It was also hard because of the wild card. I chose Dominion Day. When I was younger my mother never bothered much with Dominion Day because it falls the day before my birthday. She was always busy planning parties for it and making cupcakes and such. So she liked to make us soup because she could fix it and forget about it. We never had corn soup I must admit, we usually had Navy Bean or Split Pea…something that could sit around awhile. This was quite an interesting adventure and I think it turned out lovely…but I am biased.
Corn and Walla Walla Onion Soup with Corriander Pesto Crouton
2 cups corn, off the cob
2 Tablespoons unsalted butter
1/2 cup Walla Walla Onions
1 teaspoon garlic, minced
1 quart chicken stock
1 cup heavy cream
1/2 tsp ground corriander
3/4 cup white wine
Salt and pepper to taste
In a medium saucepan, heat unsalted butter over medium heat. Add the garlic and cook for about 1 minute without letting it brown. Add the onions and cook for another 1 minute or until translucent, then add the corn and sautƒ© without browning for about 2 minutes.
Deglaze the pan with white wine. Let the wine reduce by half and then add chicken stockand ground corriander. Bring to a simmer and let cook for about 15 minutes or until the corn is soft and cooked in the center. Mix thoroughly in a food processor or blender and then pass through a sieve. Reheat, add the heavy cream and bring to a simmer, let cook for another 5 minutes. Season to taste and reserve hot until ready to be served.
1 large bunch of fresh coriander
2-3 garlic cloves, peeled
2 TBL pine nuts
2 ½ fl oz. Olive oil
1 oz. Grated Parmesan cheese
Salt and pepper
1. Put the coriander leaves in a food processor fitted with a steel blade with the garlic, pine nuts, and 2 tablespoons olive oil. Add the grated cheese. With the blade of the food processor turning, slowly pour in the remaining olive oil in a thin, steady stream. Continue working the ingredients in the machine until the pesto thickens and emulsifies. Season to taste with salt and pepper.
To assemble the soup: Spread pesto on a baguette slice and place under broiler untl bubbly. Laddle soup into bowl and place the pesto crouton in the middle of the soup.