Click To Go Back To Recipe List

Roasted Corn and Raspberry Soup

4 servings

Ingredients

12 ears of corn
1 tablespoon chopped fresh basil
salt and pepper
1 quart raspberries
1 fresh jalapeno pepper
2 tablespoons honey

Method

Place the unshucked corn on a medium-hot grill and roast for about 9 minutes. Turn it over and roast an additional 9 minutes. Allow the ears to cool until they are comfortable to handle. Shuck the corn, then cut the kernels off the cob and scrape the cob to milk the corn.

Place the corn, the corn milk and the basil in a blender and puree. Season with salt and pepper to taste. Pour the puree into a saucepan and heat to a simmer. Cover the pan and keep the puree hot over low heat.

Clean the blender. Puree the raspberries, jalapeno and honey in the blender. Strain this mixture, pour it into a saucepan and reduce the volume by half over low heat.

Divide the hot corn puree among 4 soup bowls. Swirl the raspberry reduction into each bowl of corn soup. Garnish with corn flakes.