Bertolli

Philadelphia Soups Recipe List

Lacroix at the Rittenhouse

210 W. Rittenhouse Square, Philadelphia, PA 19103
215-790-2533

SWEET CORN SOUP WITH SCALLION MOUSSE

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

Ingredients Scallion Mousse

3 bunches of scallions (greens only), washed and chopped
1 C light cream
1/2 C water

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.

  • Our Social Media Pages

    Facebook Twitter Pinterest LinkedIn

    Our App Stores

    Apple Store Google Play