Cold Corn Soup
- 5 ounces unsalted butter, divided use
- 1 small onion, diced
- Sea salt and freshly ground black pepper as needed
- 6 ears corn, shucked
- 1 quart water
- 1 serrano chile, charred, peeled and deseeded
- 1 small ripe avocado
- ⅛ cup cilantro leaves, chopped
- Crème fraîche
- 1 tablespoon soy sauce
- Fleur de sel as needed
Heat 4 ounces butter in a pan over medium heat. Add onions and cook until soft but do not brown, about 10 minutes. Season with salt.
Season 3 ears of corn with salt and pepper and grill lightly for a smoky essence; set aside. Cut corn from all the cobs and sauté with onion. Add water, bring to a boil and simmer 5 minutes. Puree in blender and adjust for salt as needed. Cool and stir in one tablespoon crème fraîche. Keep chilled.
To make serrano-avocado garnish: Small dice chile and avocado. Saute in butter, season with soy sauce. To plate, ladle 8 ounces of soup in bowl, garnish with serrano avocado mixture, cilantro leaf, black pepper and fleur de sel.
Makes 6 to 7 servings.
Chef Angus Brown; Octopus Bar, Atlanta