Chilled Sweet Corn Soup with Mint and Chili Oil ( Jamie Lauren )

Chilled Sweet Corn Soup with Mint and Chili Oil

Prep Time: About 2 hours

Serves: 4-5

Directions:Soup:
1. In a stockpot, heat butter.
2. Add garlic and toast till golden.
3. Season with salt.
4. Add onions and season with salt.
5. Cook till soft over a medium heat.
6. Add celery and cook till semi-soft.
7. Add potatoes, corn, mint and cover with vegetable stock.
8. Bring to a simmer and cook till potatoes are soft and check seasoning.
9. Remove mint.
10. Puree in batches in blender and add a small amount of cream to each batch
till smooth.
11. Strain through a china cup and allow to cool.
12. Adjust consistency with extra stock and re-season if necessary.
13. Place 6-8 oz chilled soup in a chilled bowl and top with a little cooked corn,
chili oil and mint.

Chili Oil:
1. Heat to a simmer and let steep 20 min.
2. Strain and reserve.

GARNISH
mint leaves, chiffonade corn kernels, cooked in butter and seasoned with salt

Soup:
15 ears yellow corn, cleaned and cut off cob
1 bunch celery, chopped
5 yellow onions, sliced
10 cloves garlic, smashed
5 qts vegetable stock
1/2 lb butter
1 qt heavy cream
1 bunch mint, tied with a string
salt to taste
5 Russet potatoes, peeled and quartered

Chili Oil:
1 T crushed chilies
1/2 cup extra virgin olive oilsalt to taste