Corn Soup – Bruno Albouze

Hi guys, welcome to The Real Deal Cooking Channel. Today I am going to make corn soup, soup de maïs. And because the corn is sweet, I'm gonna add a tiny bit of chipotle. It's gonna give a nice little kick, sweet and hot. That would be perfect for what you are looking for. And I'm going to garnish it with popcorn. Hey, this is The Real Deal. In my lovely village in Southern France, I used to snap corn off the stalk, carrying it to the house and eat it. What a time. To shuck corn, make a slit on the tip and peel away leaves all the way to the bottom. Gather the leaves and silks in one hand and snap them off at the base of the ear of corn. Here is a great technique and safe to keep kernels from scattering everywhere. Slice the corn off the cob, starting halfway through, turning as you go. Flip it and repeat this process, capturing more of the corn's milky juices. And of course, you want to save the cobs. This is gold. Great. Add fresh thyme, water or milk and cook for 30 minutes on low heat, covered. Meanwhile, chop shallots. In a large hot pot now, sweat shallots with olive oil and butter for about eight minutes on medium heat. Then add corn and cook for another five minutes and season with salt and pepper. Next, pour in corn stock and cook for 20 minutes more on low heat, covered. By the time your soup is cooking, fire roast a couple of corn on the cob for the garnishing and cut them with butter and wrap in plastic. One corn, by the way, will do four servings. Look at that. I wish you could smell it. It's incredible. Well, we've made it to the final stage, blending. You need, by the way, a powerful blender to chop fiber into smaller pieces and passing through a fine mesh sieve will make your soup even more pleasant to the palate. Look at the texture of the soup. Absolutely, absolutely amazing. So velvety. This little guy here, it's called chipotle in adobo sauce. It's super hot, so you want to use this wisely. Otherwise, you're gonna go from the earth to the moon in five seconds. Oh, it tastes fantastic. The spice and smokiness and the sweetness of the corn, it's just unbelievable. So I'm gonna save this and use as a garnish. Of course, if you want it, you can make the whole soup with that, but that's not the point here. All right, let's move to the next thing, which would be popcorn. Cook popcorn with some lemon-olive oil and season with espelette piment or chili pepper or even paprika and salt. Next, get your fine roasted corn ready and you're good to go. Guys, I hope you have enjoyed this fantastic corn soup chipotle episode. To get this amazing recipe, go to brenoskitchen.net. Thank you again for watching. Please subscribe, like me on Facebook, and follow me on Twitter, Instagram and Pinterest. Ciao, ciao. Thank you for watching!