- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Manion Copley
Ingredients
- 1/4 cup Chicken Stock or Chicken Broth
- 3 Heirloom Tomatoes chopped
- 1/2 Organic Bell Pepper (use Red Bell Pepper) seeded and chopped
- 1/2 Red onion chopped
- 1 small Jalapeno Chile chopped and seeds removed
- 1/4 cup Cilantro chopped
- 1/4 cup Basil chopped
- 1/4 cup Organic Parsley chopped
- 1/4 cup Extra Virgin Olive Oil
- 1 teaspoon Tomato Paste
- 1/4 cup Roasted Garlic
Sweet Corn Timbale
- 2 cups Sweet Corn Kernels freshly cut
- 2 cloves Peeled Garlic
- 1 cup Heavy Cream
- 1 pinch Nutmeg
- 2 large Eggs
- 1 Egg White
- Kosher Salt
- Fresh Ground White Pepper
- 1/2 cup Cilantro leaves chopped
- Vegetable Spray
Directions
Blend the ingredients until the mixture is puréed; if the soup is too thick, add a little more stock. To adjust the consistency, strain and chill for at least 1 hour.
Sweet Corn Timbale
Preheat the oven to 325 degrees. In a medium-sized pot, add the corn, garlic, cream and nutmeg. Slowly bring to a boil and simmer for about 20 minutes. Allow to cool in an ice water bath. Once cooled, slowly blend together the eggs, salt and pepper, then drain through a wire strainer. Spray 8, 3 oz. ramekins with the vegetable spray. Place the ramekins on a baking dish, pour the corn mixture into the ramekins and place in the oven. Next, pour hot water on the baking dish. The water should come up the ramekins about ½ in. Cover with foil and bake for 90 minutes.
To Assemble
Pour 6 oz. of chilled soup into soup bowl, remove the ramekins from the baking dish and gently turn out the Sweet Corn Timbale into the center of the soup. Garnish with the chopped cilantro.
