Roasted Corn Soup with Basil Oil and Crème Fraiche

Wine Pairing: Chardonnay

Serves 6

6 ears

Corn, with husks intact

4 large

Garlic cloves, unpeeled

2 Cups

Chicken broth

1

1 Tablespoon

Cornmeal

1/2 Cup

Preparation

Preheat oven to 450°.

Put unhusked corn and unpeeled garlic on a baking sheet and roast until corn is fragrant and husks are lightly browned, about 25 minutes.

Let corn cool, remove husks and silks. Cut kernels away from cobs.

Cut 4 cobs in half crosswise with a heavy knife or cleaver. Discard remaining 2 cobs.

Peel the garlic, set aside with the corn kernels.

In a saucepan, combine the broth, potato, the halved corn cobs and 3 cups of water. Cover partially and bring to a simmer over moderate heat.

Cook until potato pieces are tender, about 20 minutes. Discard corn cobs.

Add corn kernels, peeled garlic cloves and cornmeal to the broth. Using an immersion style or traditional blender working in batches, puree mixture until very smooth.

Pour soup through a sieve set over a clean saucepan and press mixture though with a rubber spatula, leaving the corn skins behind.

Stir in cream and reheat. Season to taste with salt and pepper.

For serving, garnish with a dollop of crème fraiche and drizzle of basil oil.

For Basil Oil

3 Cups

2 Cups

Vegetable or olive oil

Preparation

Bring a large saucepan of salted water to a boil. Blanch the basil leaves for 15 seconds, immediately transfer to a bowl of iced water and drain.

Coarsely chop the basil, squeezing out any excess water between paper towels.

In a blender combine the chopped basil and oil and puree for 3 to 4 minutes or until bright green.

Pour into a jar or other air tight container, cover, and refrigerate for 1 day.

Strain the oil through cheesecloth and refrigerate for another 24 hours. Bring oil to room temperature to use.

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     Roasted Corn Soup with Basil Oil and Crème Fraiche