Corn Soup with Pork Belly Marmellata

Corn Soup with Pork Belly Marmellata
Corn Soup with Pork Belly Marmellata
Corn Soup with Pork Belly Marmellata
Serves 6
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  1. ½ pound slab bacon or pancetta, cut into ¼-inch-thick lardons
  2. ½ cup firmly packed light brown sugar
  3. ¾ cup apple cider vinegar
  4. 2½ teaspoons kosher salt, divided
  5. ¾ teaspoon ground black pepper, divided
  6. 2 tablespoons unsalted butter
  7. 1 cup sliced leek, white and light green parts only
  8. 1 tablespoon minced garlic
  9. 4 cups fresh corn kernels
  10. 2 bay leaves
  11. ¼ cup dry white wine
  12. 6 cups low-sodium chicken or vegetable broth
  13. Pickled Mushrooms, recipe follows
  14. Garnish: heavy whipping cream, fresh chives, chive flowers
  1. In a small skillet, cook bacon over medium heat until it browns and begins to crisp. Drain on paper towels.
  2. In a small nonreactive saucepan, combine brown sugar and vinegar, and bring to a simmer over medium heat. Cook until mixture is reduced by half and has a syrupy consistency. Stir in bacon, ½ teaspoon salt, and ¼ teaspoon black pepper, and let cool to room temperature.
  3. In a large saucepan, melt butter over medium heat. Add leeks and garlic and cook, stirring occasionally, 5 minutes. Add corn, remaining 2 teaspoons salt, remaining ½ teaspoon pepper, and bay leaves; cook 5 minutes longer.
  4. Add wine to corn mixture, and cook until almost all of the liquid has evaporated. Add the stock and bring to a simmer; cook 10 minutes.
  5. Working in batches, transfer soup to the container of a blender and process until smooth. Strain soup through a fine-mesh sieve, discarding solids. Soup may be served hot or chilled.
  6. Ladle soup into bowls, and top each serving with the bacon mixture and Pickled Mushrooms. Garnish with cream, chives, and chive flowers, if desired.
Louisiana Cookin
Pickled Mushrooms
Yields 4
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  1. 4 cups baby portobello mushrooms, rinsed, patted dry, and cut into eighths
  2. ½ cup sherry vinegar
  3. ½ cup water
  4. ½ cup sugar
  5. ½ teaspoon kosher salt
  6. 3 cloves garlic, peeled
  7. 2 sprigs thyme
  1. In a nonreactive container, add prepared mushrooms.
  2. In a small saucepan, combine vinegar, ½ cup water, sugar, salt, garlic, and thyme. Bring to a simmer over medium heat, and cook for 10 minutes.
  3. Pour vinegar mixture over the mushrooms, and allow to cool to room temperature, stirring occasionally. When cooled, cover and refrigerate up to 5 days.
Louisiana Cookin


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