Recipe for Fourth of July Celebration: Appetizing Traditional Red Blue White Stripes TasteRoasted Corn and Confit Garlic soup

Roasted Corn and Confit Garlic soup.

You can cook Roasted Corn and Confit Garlic soup using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Roasted Corn and Confit Garlic soup

  1. You need 4 ears of corn, boiled and grilled.
  2. You need 3 heads of hardneck garlic, confit in canola.
  3. You need 1 of carrot.
  4. It’s 1 of cooking onion.
  5. It’s 750 ml of 38% cream.
  6. It’s 1/4 cup of Salted butter.
  7. You need of Salt, pepper, chilli flakes.

Roasted Corn and Confit Garlic soup step by step

  1. Confit Garlic at 200F for 2 hours, not allowing strong roll in canola oil..
  2. Sweat out onion in stock pot with garlic oil from confit, salt, pepper, and chilli flakes. Cook at a low temperature until translucent..
  3. After you've started the onion, boil corn ears, husk on, for 10 minutes. Then grill..
  4. Once onions are ready, add the 38% cream, butter, and carrot. Allow to simmer until carrots are soft..
  5. Add roasted corn, confit garlic and salt and pepper to taste. Process using hand blender..
  6. Garnish recommendations: fine red onion, cilantro, basil, infused oils.

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