Corn cream soup with bay leaf, Silvaner wine and bread chips
Wine recommendation from sommelier Jan Pislcajt
Ingredients · Servings 4
- 3 onions
- 650 g corn kernels, fresh from 4 corn cobs
- 100 ml Silvaner
- bay leaves
- 4 slices of sourdough bread
- 75 ml Corn oil
- 350 ml Rahm
- Salt
- freshly ground black pepper
- freshly squeezed lemon juice
Method · 1 h 15 min
- Peel and finely chop the onions.
- Cut the corn kernels from the cob with a sharp knife, place them on a baking sheet lined with parchment paper and roast at 160 °C for 20 minutes.
- Sauté the onions in a little oil until lightly browned, then deglaze with the Silvaner wine. Once the liquid has evaporated, add the cream and the roasted corn kernels. Cook until tender, then blend, pass through a sieve, and season with salt, pepper, and lemon juice.
- Place the bay leaves in the blender, add the corn oil, and blend until smooth. Do not strain after blending, as this releases more flavor from the bay leaves.
- Cut the sourdough bread into thin slices and toast them in a pan without fat until crispy on both sides.
- Arrange the soup in a cup, drizzle with a few drops of bay oil, and serve with the bread chips.
- If you have the time and leisure, you can make a cream from corn kernels and garnish the bread chip with it.
The aroma of white blossoms, orange peel, fine wood, and fresh mint lends this Chardonnay a special purity. Its delicate smoothness and long finish make it not only an excellent food pairing but also a characterful wine to enjoy on its own.
