Recipe Courtesy of
John Karangis, Executive Chef
Union Square Events
Chilled Corn Soup with Lobster and Wakaya Perfection Organic Ginger
- 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.