Corn Cream Soup with Fried Oyster Mushrooms
Soups • Argentinian
Description
This recipe requires two types of corn — regular canned corn and corn on the cob. The canned corn is to be pureed, while the corn on the cob will end up in the bowl. The kernels will provide different textures and flavors, enhancing the corn's richness. This recipe is inspired by a chef from a popular American restaurant.
Ingredients
- Canned Corn 1 can
- Coconut Milk 0 fl oz
- Corn Cobs 1 piece
- Oyster Mushrooms 0 oz
- Vegetable Oil 0 fl oz
- Sriracha 0 fl oz
- Soy Sauce 0 fl oz
- Popcorn 0 oz
- Olive Oil 0 fl oz
- Leek to taste
- Salt to taste
Step-by-Step Guide
Step 1
Pour the corn along with its liquid into a saucepan, add the coconut milk, and simmer on low heat for 10–15 minutes.
Step 2
Blend the corn in a blender and strain it through a fine sieve, then season with salt.
Step 3
Rinse the oyster mushrooms, pat them dry, and tear them into small pieces along the fibers. Sauté in vegetable oil until golden brown.
Step 4
Add soy sauce, sriracha, and salt to the cooked oyster mushrooms.
Step 5
Roast the corn cobs on a very hot skillet (you can also use a torch), then cut the kernels off without touching the cob.
Step 6
Pour the soup into a bowl, then top it with sautéed oyster mushrooms, charred corn kernels, and finely chopped green onions.
Step 7
Drizzle with olive oil and garnish with popcorn.
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