In honor of National Nutrition Month (March), Chef Frank Caputo of Cancer Treatment Centers of America at Western Regional Medical Center and Hope Springs Organic Farm will provide a fresh, nutrition-packed recipe every week of the month. Today, check out this spring-friendly soup.
Creamy Sweet Corn Soup
Yields 10 servings
Portion: 12 FL oz.
2 T extra virgin olive oil
4 ounces fresh, jumbo white onions, diced
1 T fresh, peeled, minced garlic
3 oz. fresh leeks
3 lb. fresh corn kernels from cob
4 oz. fresh celery
Salt & Pepper to taste
1 cup heavy whipping cream
3 qts. vegetable stock
2 tbsp. chopped herbs:
• 1/4 cup, fresh basil
• 1/4 cup, Italian parsley (chopped)
• 2 tsp. fresh thyme
• 2 tsp. fresh leaf oregano
• 2 tsp. fresh chives
• 2 tsp. fresh tarragon
2 FL oz. Cornstarch Slurry
• 2 tbsps. cornstarch
• 2 tbsps. filtered water
Prepare cornstarch slurry:
• Slowly pour cornstarch into water, stirring continuously until cornstarch is dissolved. Reserve.
Remove corn from husk and reserve both.
Heat oil in a pot; add onions, leeks, and garlic. Sauté until slightly brown and aromatic.
Deglaze pot with stock; add corn and celery. Bring to a simmer and continue to cook. Season with salt and pepper mix. Add cornhusks and simmer with stock. Cook vegetables until tender and ready to puree.
Discard husks and place soup in blender. Puree until smooth (no chunks); season to taste. Pass through sieve to remove chunks. Add Heavy Cream and blend. Place on stove; add fresh herbs and cornstarch slurry. Cook to desired consistency.
The second Arizona Restaurant Week recipe is White Truffled Summer Corn Bisque with Organic Basil Essence from Tempe’s…