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| SWEET CORN SOUP WITH SCALLION MOUSSE |
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| Ingredients Sweet Corn Soup |
6 C sweet corn kernels
2 C leeks (white only), washed and chopped
4 C bottled water
2 C skim milk
1 T butter
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| Ingredients Scallion Mousse |
3 bunches of scallions (greens only), washed and chopped
1 C light cream
1/2 C water
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| Method Sweet Corn Soup |
| Over medium heat in a casserole add the butter, leeks and
corn kernels. Gently “sweat” the mixture for 3 minutes without color.
Add water and cook until tender (about 15 minutes).
Pour the mixture in a blender. Add skim milk and blend it until creamy
and smooth. Pass through a fine strainer.
Pour the mixture in a 6 oz glass and refrigerate. |
| Method Scallion Mousse |
| Blanch scallion greens in boiling water for one minute. Remove and
submerge the scallion greens in iced water.
Remove and dry them well.
Place scallions in a blender with 1/2 cup of water and 1 cup of
light cream.
Blend well and pass the mixture through a fine strainer.
Pour the scallion liquid into a Carbon Dioxide container. Put the
cartridge in place and shake gently twice.
Spread the foam over the corn soup. Garnish and serve. |
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