Chilled Corn and Coconut Soup

Chilled Corn and Coconut Soup

Recipe Courtesy of St. Supéry Estate Chef

INGREDIENTS

2 shallots, sliced
3 ears sweet corn, kernels removed and cobs reserved
4 fluid ounces dry white wine
1 14 ounce can coconut milk
1 cup vegetable stock or water
Kosher salt

INSTRUCTIONS

In a large saucepan or stockpot sweat shallots until translucent then deglaze with wine. Add corncobs, coconut milk and stock. Simmer for half an hour. Remove corncobs and discard. Add corn kernels and allow to simmer for 10- 15 minutes.

Presentation
In a blender, purée corn mixture until smooth. Season to taste with salt then strain in fine sieve. Serve chilled.

Wine Pairing: Napa Valley Estate Oak Free Chardonnay

Our Napa Valley Estate Oak Free Chardonnay is a fruit driven and refreshing wine. The use of coconut milk gives the soup the right texture to embrace the richness of the wine. The sweetness of corn is perfect for the ripe fruits of this Chardonnay. This is a wonderful chilled soup at lunch. If you wish to serve it warm at night, consider a bit of tofu or chicken for added texture.

Serves As

Appetizer

A great wine to celebrate

New Year’s Day, Valentine’s Day, Bastille Day, Mother’s Day, Memorial Day, Summer, Labor Day, Dinner Party, World Vegetarian Day, #Chardonnay Day

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