Chef-entrepreneur Wolfgang Puck spends about 200 days a year on the road, said Jesse Katz in Food & Wine magazine. But "the wunderkind of California cuisine" occasionally finds time to cook at home. Puck created this recipe during a recent family lunch for his fiancee and their two young sons in the backyard of their Spanish-style villa in Beverly Hills. Ingredients 10 medium ears Corn shucked 3 tablespoons Extra virgin olive oil 2 ounces Lean bacon finely diced (1/2 cup) 1 rib Celery finely diced 1/2 cup Onion finely diced 1/2 cup Yellow bell pepper finely diced 3 cups Whole milk 1 1/2 cups Heavy cream divided to taste Kosher Salt pinch Cayenne pepper 1/4 cup Sour cream 1 each Jalapeno seeded and minced 2 tablespoons Cilantro chopped, plus additional leaves for garnish 1/2 teaspoon Fresh lemon juice to taste Freshly ground white pepper

Instructions
Set box grated in wide, shallow bowl, coarsely grate 6 years corn to make 2 cups grated corn. Cut kernels from remaining 4 ears to make 2 cups of kernels. In large saucepan, heat 1 tablespoon olive oil. Add bacon, celery, onion, yellow pepper; cover and cook over low heat, stirring a few times, until softened, about 10 minutes. Add grated corn, milk, 1 cup heavy cream; bring to boil. Reduce heat to moderately low and simmer, stirring often, until soup is thickened, about 20 minutes. Season with salt and cayenne pepper, keep warm.

In large skillet, heat remaining 2 tablespoons olive oil until shimmering. Add corn kernels to skillet; cook over moderately high heat, stirring a few times, until lightly browned, about 7 minutes. Season with salt. Stir cooked corn kernels into soup; keep warm.

To create jalapeno crema, whip remaining 1/2 cup of heavy cream to soft peaks in blender, about 20 seconds. Add sour cream, jalapeno, chopped cilantro, lemon juice, and blend until thick. Season with salt and white pepper.

Ladel soup into bowls, top with spoonfuls of jalapeno crema and cilantro leaves; serve at once.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 6 Servings
     The Week magazine, August 31, 2007, page 26

notes: 

Cuisine:   American

Main Ingredient: