Corn Soup with Pork Belly Marmellata
2014-07-12 03:06:25
Serves 6
Ingredients
- ½ pound slab bacon or pancetta, cut into ¼-inch-thick lardons
- ½ cup firmly packed light brown sugar
- ¾ cup apple cider vinegar
- 2½ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- 2 tablespoons unsalted butter
- 1 cup sliced leek, white and light green parts only
- 1 tablespoon minced garlic
- 4 cups fresh corn kernels
- 2 bay leaves
- ¼ cup dry white wine
- 6 cups low-sodium chicken or vegetable broth
- Pickled Mushrooms, recipe follows
- Garnish: heavy whipping cream, fresh chives, chive flowers
Instructions
- In a small skillet, cook bacon over medium heat until it browns and begins to crisp. Drain on paper towels.
- 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.
- 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.
- 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.
- 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.
- 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 https://www.louisianacookin.com/
Pickled Mushrooms
2014-07-12 03:07:24
Yields 4
Ingredients
- 4 cups baby portobello mushrooms, rinsed, patted dry, and cut into eighths
- ½ cup sherry vinegar
- ½ cup water
- ½ cup sugar
- ½ teaspoon kosher salt
- 3 cloves garlic, peeled
- 2 sprigs thyme
Instructions
- In a nonreactive container, add prepared mushrooms.
- 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.
- 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 https://www.louisianacookin.com/
