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Chilled Corn Soup with Ancho Chili Puree MARIO BATALI

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The perfect soup to enjoy this summer!

8 tablespoons olive oil (divided)
1 shallot (peeled, minced)
2 cloves garlic (peeled, sliced)
4 cups fresh corn kernels
1 teapsoon red chili flakes
1 1/2 cups unsweetened almond milk
3 tablespoons agave
cilantro leaves (to garnish)
scallions (thinly sliced, to garnish)
1 lime (zested, to garnish)
Kosher salt and freshly ground black pepper (to taste)
4 ounces dried ancho chilies
3 cups darjeeling tea (brewed)
1 tablespoons fresh oregano (chopped)
1 tablespoon honey
Kosher salt (to taste)

For the Corn Puree: Heat a medium saute pan over medium heat and add 2 taFblespoons olive oil. Add the shallot, garlic and corn and saute until the corn is bright yellow, about 4 minutes. Remove and allow to cool slightly.
In the carafe of a blender, add the corn mixture, chili flakes, almond milk, agave and remaining olive oil and blend until smooth. Season with salt and pepper. Remove to a bowl and place in the refrigerator until chilled. Clean the carafe of the blender.
For the Ancho Puree: Remove the stems and seeds from the chilies and tear them into 3-4 pieces.
In a medium saucepan add the ancho chilies and fill with darjeeling tea to cover. Bring to a boil then add the oregano and season with salt. Cover and reduce the heat to medium-low. Allow to simmer for 45 to 60 minutes or until the chilies are soft.
Remove the chilies to the clean carafe of the blender, add the honey and 2/3-1 cup of the tea mixture as needed and puree until smooth.
To Serve: Place the corn soup in a bowl, garnish with a drizzle of the ancho chili puree and top with cilantro, scallions and lime zest.
Tip: 1. Make the chili puree in advance and keep in an airtight container in the refrigerator for up to 1 week.

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