Corn Soup With Corn Husk Stock Recipe

Name: Corn Soup With Corn Husk Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Corn Husk and Fennel Stock; Husks from 3 ears of corn, about 3 cups; Fennel fronds from 2 fennel bulbs, roughly chopped; 1 onion, roughly chopped; 2 liters water (The water amount is approximate, the idea is to just cover the greens.); 1 teaspoon sea salt (use 1/2 teaspoon per liter); Corn Soup; 3 cups corn, cut off cob; 2 cups water; 1 tablespoon honey; 1 cup corn husk fennel stock; 2 teaspoons lime juice; 1/8 teaspoon cayenne; 2 tablespoons heavy cream; Salt and pepper to taste; Grated parmesan for garnish; Basil chiffonade for garnish

Servings: persons

Corn Husk and Fennel Stock
Husks from 3 ears of corn, about 3 cups
Fennel fronds from 2 fennel bulbs, roughly chopped
1 onion, roughly chopped
2 liters water (The water amount is approximate, the idea is to just cover the greens.)
1 teaspoon sea salt (use 1/2 teaspoon per liter)
Corn Soup
3 cups corn, cut off cob
2 cups water
1 tablespoon honey
1 cup corn husk fennel stock
2 teaspoons lime juice
1/8 teaspoon cayenne
2 tablespoons heavy cream
Salt and pepper to taste
Grated parmesan for garnish
Basil chiffonade for garnish

1
Place ingredients in a stock pot, bring to boil and simmer for 45 minutes. When done, strain the stock and set aside.
2
Bring water and honey to a rolling boil. Add corn and cook for four minutes. When done, drain and set aside. Be careful not to overcook the corn.
3
In food processor place 1 cup of the corn husk fennel stock, lime juice, cooked corn, cayenne, heavy cream, and salt and pepper to taste. Process until desired smoothness.
4
Serve either warm or at room temperature, garnish with about 1 tablespoon of grated parmesan cheese and basil chiffonade.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Corn Husk and Fennel Stock, Husks from 3 ears of corn, about 3 cups, Fennel fronds from 2 fennel bulbs, roughly chopped, 1 onion, roughly chopped, and more.

Yes, Corn Soup With Corn Husk Stock falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Soup With Corn Husk Stock

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