Corn Velvet Soup

Name: Corn Velvet Soup
Ingredients: 1 1/3 pounds frozan corn kernels; 1/8 cup vegetable oil; 1/3 cup large onion, diced; 2/3 cup clove garlic, chopped; 2/3 gallon chicken stock; 2/3 ounce ginger, chopped; 1/2 small jalapeno, seeded and chopped; 1/8 teaspoon cayenne; 1/4 gallon heavy cream; 1/3 teaspoon garlic powder; 1/3 teaspoon onion powder; salt; pepper

13 ingredients

10 steps

Ingredients

1 1/3 pounds frozan corn kernels
1/8 cup vegetable oil
1/3 cup large onion, diced
2/3 cup clove garlic, chopped
2/3 gallon chicken stock
2/3 ounce ginger, chopped
1/2 small jalapeno, seeded and chopped
1/8 teaspoon cayenne
1/4 gallon heavy cream
1/3 teaspoon garlic powder
1/3 teaspoon onion powder
salt
pepper

Directions

1

Sautee onions, garlic, ginger, jalapenos and scallions in oil. Cook until the onions are transparent.
2

Add corn and stir 2 minutes to incorporate vegetables.
3

Add chicken stock to cover ingredients by 1 inch and bring to a boil.
4

Add powders and cayenne. Let simmer for 1 hour.
5

Let soup cool til warm, then puree in a blender until smooth.
6

Strain puree thru China cap pushing with a ladle to extract all liquid.
7

Put puree back on the stove and heat until simmering, then add heavy cream while stirring.
8

Bring to a boil.
9

Season with salt and pepper.
10

Serve hot.