Chef Nick Rabar from Avenue N joined The Rhode Show kitchen Tuesday to make Roasted Sweet Corn Soup.
Serves: 6 – 8
Recipe Time: 30 minutes
1 ea. Medium Onion, Peeled, Large Dice
1 ea. Celery Stalk, Washed, Large Dice
6 ea. Corn, Shucked, Removed from Cobb
1 quart Heavy Cream
1 cup Chicken Stock
3 Tablespoons Butter, Unsalted
1 oz. Olive Oil
4 oz. Pancetta, small dice, rendered until crispy
12 ea. Chives, Minced
6 Tablespoons Abobo Oil (see recipe below)
In a 4 quart sauce pan over medium heat, add olive oil and sweat corn, onions and celery until softened. Add chicken stock and then slowly fold in cream. Lower heat to a simmer and reduce cream by approx. half. Add butter and remove from heat. Place mixer in a blender or use a hand blender. Soup should be a thick, hearty consistency. Reheat if needed and top each soup with crispy pancetta, adobo oil and chive.
Honey – Chipotle Sauce
Serves: 8 – 12
Recipe Time: 10 minutes
1 cup Chipotle Peppers in Adobo (from can)
1 cup Apple Cider Vinegar
½ cup Honey
1 pinch Kosher Salt
½ teaspoon Xantham Gum (optional)
Place all ingredients in a blender. Blend until smooth.