Sweet Corn Soup with Cinnamon Popcorn
Bruce Sherman - North Pond
Soups & Sides
Yield: 4-6 servings / 1.5 Quarts
- 12 ears sweet corn
- ½ medium onion (3” diameter), diced small
- 1 stalk celery, diced small
- 1 small organic carrot, diced small
- 1 small firm apple, peeled, diced
- 1 clove roasted garlic
- 3 cups chicken or vegetable broth
- 3 Tbsp unsalted butter, cubed
- 1 Tbsp Canola or other cooking oil
- 1 fresh lim
- Cinnamon, ground
- Cayenne Pepper, ground
- Salt & Pepper
Bring very large pot of water to boil. Add in generous amount of salt then drop in shucked corn. Count 1½ minutes from when water returns to boil, then quickly remove corn to ice water bath.
When cool, carefully cut corn kernels off cob. Discard cobs.
In medium size pot, heat oil over medium flame. Add carrots, celery, onion, apple and garlic and stir. Salt and pepper then cook for approximately 3-4 minutes, until vegetables soften without “coloring”.
Add reserved corn kernels, and cook together for additional 2 minutes.
Add chicken or vegetable broth and turn heat to high. After mixture boils, cook for additional 2 minutes.
Remove mixture from stove and place in small batches in a blender. Blend liquid to smooth puree. (Note: you may also choose to use an immersion or “stick” blender). For finer, silkier soup, at this stage pass puree through fine-meshed strainer.
Place soup back in clean pot, bring to boil, and whisk in butter. Salt and pepper soup and add Tabasco to taste; adjust consistency with additional broth.
In separate pot, pop popcorn kernels in peanut (or salad) oil. When popped and still warm, toss in bowl with powdered cinnamon, salt and cayenne pepper.
With sharp knife, peel limes of all skin and pith. Cut out segments (between pith membranes) and cut into ¼” dice.
Serve soup hot, accompanied by cinnamon popcorn and lime dice in bowl.
Bruce Sherman - Chef/Owner
North Pond Restaurant
2610 N. Cannon Drive
Chicago, IL 60614