Chef John Karangis
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Chilled Corn Soup with Lobster and Wakaya Perfection Organic Ginger

Recipe Courtesy of 
JOHN KARANGIS, EXECUTIVE CHEF
UNION SQUARE EVENTS
"I enjoy using Wakaya Perfection Organic Ginger Powder because it is so versatile and easy to incorporate into so many recipes. I love how it is cultivated ... I think that comes through in the final product."
INGREDIENTS:
1 tbsp. butter
½ tbsp. olive oil
1½ tsp. salt
1 onion finely chopped
¼ cup finely chopped carrot
1 cup fresh corn kernels
½ tsp. turmeric
1 tbsp. very finely chopped shallot
1 tsp. minced garlic
1⅛ tsp. Wakaya Perfection Organic Ginger Powder
3 cups vegetable stock or water
¼ tsp. cayenne pepper
1 cup heavy cream
6 ounces freshly steamed lobster tail, sliced into 1-inch pieces and chilled
1 tbsp. julienned cilantro
1 tbsp. Corn Nuts, each kernel cut in half
INSTRUCTIONS:
  • Heat butter and olive oil in a medium saucepan over medium heat until butter is melted, about 1 minute. Add onions, carrots and 1 pinch salt and cook, stirring occasionally, until lightly softened and caramelized, about 5 minutes. Add corn and continue to cook slowly for 5 minutes until it begins to soften. Add turmeric, shallot, garlic and 1 teaspoon of Wakaya Ginger Powder; cook for 1 minute longer.
  • Add vegetable stock, salt, cayenne and bring to a boil; reduce heat and return to a gentle simmer. Simmer soup, stirring occasionally, for 20 minutes to allow flavors to blend. Remove saucepan from heat and transfer soup to a large bowl over an ice water bath to help expedite the cooling process.
  • Once soup has cooled to room temperature, blend soup: Working in batches, transfer soup to blender and purée until smooth. Strain soup through a fine mesh sieve into a clean bowl and chill, covered, until ready to serve.
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