Tag Archives: Soups

Chilled Sweet Corn Soup with Blackberries, Basil, and Walnut Oil

Posted on by
4

 

There are some dishes you come across that change your life.

Dramatic?  Not for me.

Isn’t life ultimately about love?  How to give it freely, how to open ourselves more fully every day to receive it?  Isn’t it about using gifts and passions of ours to show the people in our lives that they matter?  Isn’t it about consumption, creation, learning, and giving?

Well, this is at the heart of my love of cooking.  I love cooking because I love people.

When I tasted the inspiration for this soup at what has quickly become my favorite new restaurant in Brooklyn, Parish Hall, I immediately knew that I wanted everyone I loved to experience it.  It was sweet, thoughtful, and vibrant.  It was so much more than the sum of its parts.

I went to work creating my version of this special soup, swapping walnut oil in for the authentic squash seed oil, and leaving texture in the base rather than pureeing and straining it completely smooth.  I knew that the Parish Hall Chef had used a Vitamix Blender to get that velvety texture, but this should be something anyone could make at home.

I wanted this to be a beautiful, and considerate first course that felt simultaneously homey and elegant.  I wanted this to show that every day is an opportunity to create something, taste something, share something, and maybe even change your life.  Each time my meals are met with broad smiles and grateful hearts, that’s precisely what happens.

 

Chilled Sweet Corn Soup with Blackberries, Basil, and Walnut Oil

Serves: 6

 

12 ears of corn, corn stripped from the cobs

2 shallots, thinly sliced

1 Tablespoons butter

¾ cup heavy cream

kosher salt and freshly ground pepper

½ cup blackberries, halved

2 Tablespoons fresh basil, torn

walnut oil, for serving

 

You first need to make the stock:  Place corncobs and 14 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium-low and simmer for 1 1⁄2 hours.  Discard cobs, and reserve stock in separate bowl.

In the empty stockpot, sweat shallots with butter and ½ tsp salt over medium-low heat until translucent, 5-6 minutes.

Add corn kernels and sauté for 10 minutes, seasoning with salt and pepper to taste.  Add corn stock, and bring up to a boil over high heat.

Reduce to medium-low and simmer for 20 minutes.  Taste for seasoning.  Lastly, add the cream and stir briefly to combine.

Working in batches, puree soup in blender to desired texture.  Transfer to a shallow dish and refrigerate until cold.

To serve, ladle soup in serving bowls and garnish with blackberries, basil, and a drizzle of walnut oil.

Red Lentil Soup with Lemon

Posted on by
1

RED LENTIL SOUP WITH LEMON

In a recent discussion regarding the growing popularity of comfort food, specifically in New York City, Queer Eye For the Straight Guy alum and culinary enthusiast Ted Allen stated it perfectly.

“No one needs a hug like a New Yorker.”

Comfort Food has certainly become trendy lately. Perhaps it is an opportunity to temporarily escape toilsome financial and political times and find a glimpse of solace in a warm, flaky biscuit.  Perhaps it represents a renewed appreciation for simplicity, honesty and refuge.  Perhaps, today, we crave not to be impressed but to be nurtured.  Whatever the case, I am pleased that food’s healing powers are being honored.

This is not your average lentil soup.  It is gentle, but complex; brothy but hearty.  The French technique called Pincage, which refers to briefly cooking and caramelizing the highly concentrated tomato paste, imparts deep flavor while the partial puree results in a superb texture.  The chili powder offers punch and the lemon supplies just the right amount of acid to make this soup lively and taste fresh.

This New Yorker welcomes a hug like this one, even if I have to give it to myself.

 

RED LENTIL SOUP WITH LEMON

Adapted from NY Times, 2009, by Melissa Clark

SERVES 4-5

3 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chili powder or cayenne, more to taste

1 quart chicken or vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.  Garnish with cilantro.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice. Garnish with cilantro.