SILKY COLD SOUPS

Ingredients

2 cup Fresh corn kernels (or frozen corn, thawed)Try roasting fresh corn on the grill
1 ea Medium jalapeno pepper, chopped (stem, seeds and membranes removed)
1 ea Small to medium-size yellow onion, chopped
4 Tbsp Butter
1-2 Tbsp Flour
3 cup Chicken stock
Salt
White pepper
3/4 cup Heavy cream

Directions

Steam a few of the corn kernels and set aside for garnish. Reserve a few tiny pieces of jalapeno for garnish.

In a medium to large saucepan, cook the onion slowly in the butter until onion is almost clear, about 10 minutes. Add the flour and cook for a few minutes, stirring, to make a golden roux.

Add and stir in the stock. Add the corn and jalapeno and stir. Season with a little salt and pepper. Simmer until vegetables are tender, about 15 minutes. Puree and strain or run in the food processor until the soup is smooth, then chill.

Just before serving, add the cream. Taste carefully and adjust the seasoning. Garnish each portion by sprinkling it with a few corn kernels and a bit of jalapeno. Makes about 4 cups.

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