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Symon Sundays: Sweet Corn and Wild Mushroom Soup & Roasted Rack of Pork with Grilled Peaches and Chestnut Honey Vinaigrette

Posted Jul 05 2010 5:00am
This Sunday began Round 3 of choices for Symon Sundays! Our little group is moving right along, and this rounds selections are all perfect for summer! 
I've had my eye on this corn soup for a very long time, I envisioned slurping it on a chilly fall evening. However, as I've mentioned sweet, fresh Florida corn is dirt cheap right now, and I've been buying loads of it each week. Since I'm all for seasonal cooking and using produce at it's peak, it seemed only fitting to select this soup.
What I loved most about this soup (besides the corn itself) was the fact that Chef Symon uses the corn cobs to make a stock for the soup. The stock is sweet, starchy, and full of flavor. I got a little lazy in the end and should have really pureed my soup completely, but it was pretty hot in my kitchen and we were ready to eat! I am definitely going to make this again and again, as long as the corn is plentiful!


Sweet Corn and Wild Mushroom Soup

Corn Cob Stock:
6 ears of corn
1 red onion, chopped
2 garlic cloves
2 sprigs fresh thyme
1 tbsp. coriander seeds, toasted
2 quarts chicken stock or water
1 tsp. kosher salt

Soup:
2 tbsp. corn oil
1 garlic clove, minced
1 tsp. fresh thyme leaves
1 c. heavy cream
1 c. seared wild mushrooms (mushrooms caramelized with thyme and butter)
1/2 c. crumbled bacon, cooked

Make stock: Cut kernels from the cob, reserve.
Toss cobs in a large pot with onion, garlic, thyme, coriander, stock and salt.
Bring to a boil, lower the heat and simmer for 45 minutes.
Strain through a fine mesh sieve, discard the solids, you should have 4 c.

To make soup: Heat the oil in a 4 qu. saucepan over medium.
Add garlic, sweat for 2 minutes. 
Add corn kernels and continue to sweat the mixture, stirring for 3 minutes.
Add thyme, corn stock and cream, simmer 45 minutes.
Remove half the corn and puree with enough liquid to get it moving.
Whisk back in the soup and simmer.
Divide among 6-8 bowls, top with mushrooms and bacon

My other selection for this week was Roasted Rack of Pork with Grilled Peaches and a Chestnut Honey Vinaigrette. I had fully intended on buying pork chops for my husband, but he told me he didn't want so much meat. I decided to turn it into a salad, since there was a vinaigrette involved. 
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